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Egg Tortellini Soup II Recipe


2 tablespoons butter or margarine

1 1/2 cups peeled and sliced celery

2 tablespoons chopped onion

1 (15 ounce) can evaporated milk

1/3 cup chopped green bell pepper

1/2 teaspoon dried oregano

1/4 teaspoon dried basil leaves


In a large saucepan, melt butter over medium heat. Stir in celery and onion, and saute. Return to medium heat, and stir in milk and pepper. Bring to a boil, stirring constantly. Reduce heat, and stir in the evaporated milk and bell pepper. Reduce heat, and simmer for about 15 minutes.

Stir in oregano, basil, oregano, basil, oregano leaves and sugar. Simmer, stirring occasionally, for another 15 minutes. Stirring constantly, bring to a boil. Boil for about 10 minutes, leaving 1/4 cup of chicken broth in pan. Broil chicken over medium heat, stirring occasionally, until no longer pink. Remove chicken from pan, and discard the bottom of the pan. Cool for a few minutes, then shred with two forks.

Serve chicken on top of broccoli and pasta if desired. Garnish with Parmesan cheese and marmalade.


torry writes:

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I used 4 eggs, too, but ended up cooking them separately because there were so many. I used Green Bean Salad instead of tomato soup, and it tasted fine. I didn't add the eggs, but I think it would have added more flavor.
Cas writes:

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made these for dinner tonight... wasn't that great but i didn't care for the broccoli either... probably replacing the oil with butter and putting in a bit of chicken stock or skim milk prior to adding to vegetables.