TORTELLINI SOUP

Ingredients

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED 1 lbs 2-5/8 cup 1 lbs
GARLIC POWDER 5/8 oz 2 tbsp
BASIL,DRIED,CRUSHED 5/8 oz 1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
TOMATOES,CANNED,DICED,INCL LIQUIDS 13-3/4 lbs 1 gal 2 qts
CHICKEN BROTH 4 gal
TORTELLINI,FROZEN,CHEESE 6 lbs
SQUASH,FRESH,SUMMER,SLICED 6-7/8 lbs 1 gal 2-7/8 qts 7-1/4 lbs
CHEESE,PARMESAN,GRATED 7 oz 2 cup

Method

1 Spray steam-jacketed kettle or stock pot with non-stick cooking spray.
2 Add onions, garlic, basil, and pepper; cover; cook 8 to 10 minutes or until onions are tender.
3 Add tomatoes, bring to a boil. Reduce heat; cover; simmer 15 minutes.
4 Prepare broth according to package directions. Add to tomatoes.
5 Add tortellini; simmer covered 12 to 15 minutes.
6 CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Add squash; simmer covered 3 to 5 minutes or until tender.
CCP: Hold for service at 140 F. or higher.
7 Garnish each serving with 1 teaspoon parmesan cheese.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
140 cal 20 g 7 g 4 g 14 mg 1309 mg 133 mg

Portion

1 Cup

Yield

100

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