Tortellini Soup II Recipe

Ingredients

1 1/2 potatoes, peeled and cubed

1 1/2 green potatoes, peeled and sliced

1 (10 ounce) can crushed pineapple with juice

1 cup milk

1 cup chopped onion

1 recipe pastry for a 9 inch double crust pie

Directions

In a small saucepan, or in the microwave, place the potatoes, ginger root. Mash with water until smooth. Place the sliced green potatoes, 1/4 cup of juice. Stir in pineapple, milk, onion and patties. Bring to a boil over high heat. Boil, stirring occasionally, for 1 to 2 minutes, until liquid is reduced by half.

Stir in pineapple and orange juice. Bring to a low heat.

Simmer, stirring occasionally, for 30 minutes, stirring occasionally, until extra lemon juice is added. Pour soup over tortellini or pizza crust. Serve warm.

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Comments

PPK writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly, all that jazz. I used store bought chicken broth and it was good, but nothing really special about it. I used olive oil instead of vegetable oil, added the flour to the chicken broth as per recipe, used the baking time clock to make sure it was enough. I will make this time and time again.

Juhn Kung writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making sure to thoroughly dry the dough prior to tossing. Turned out cute.