Infusing canned broth with garlic, rosemary and crushed red pepper adds a quick punch of flavor; storebought tortellini makes it substantial enough to serve as a main course. Make it a meal: Warm Arugula Bread Salad completes this meal.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1996

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Recipe Summary

total:
40 mins
Servings:
4
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Crush garlic cloves with the flat of a chef's knife (do not peel). Tuck the garlic, rosemary sprigs and red-pepper flakes into a tea infuser (or cheesecloth bag) and place it in a large saucepan. Add broth and bring to a boil. Boil until reduced to 4 cups, 15 to 20 minutes, skimming off any froth that rises to the surface. Remove the tea infuser (or cheesecloth bag).

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  • Meanwhile, cook tortellini in a large pot of boiling salted water. Following package directions, cook until tender. Drain the tortellini and add to the infused broth. Ladle into bowls and serve with Parmesan, if desired, and a grinding of pepper.

Nutrition Facts

183 calories; protein 8.5g 17% DV; carbohydrates 28.3g 9% DV; exchange other carbs 2; dietary fiber 1.4g 6% DV; sugars 2.1g; fat 3.4g 5% DV; saturated fat 2g 10% DV; cholesterol 27mg 9% DV; vitamin a iu 81.4IU 2% DV; vitamin c 1.3mg 2% DV; folate 9.8mcg 2% DV; calcium 86mg 9% DV; iron 1.2mg 7% DV; magnesium 14.2mg 5% DV; potassium 324.6mg 9% DV; sodium 834.1mg 33% DV; thiaminmg 1% DV.