1 pkg cheese tortellini
3 cans chicken broth
1 sprig fresh rosemary
2 garlic cloves, smashed but left whole
¼ tsp red chili peppers, crushed
Put garlic, peppers, and rosemary into a tea ball or tied into a piece of cheesecloth, then put into a saucepan with 3 cans of chicken broth.
Bring to a boil, then reduce heat and simmer for 20 minutes, then remove tea ball.
Meanwhile cook tortellini according to package directions, drain.
Divide the tortellini between 4 bowls, pour broth over tortellini, and serve with freshly grated parmesan cheese.
Sugar: 1g
:
Calcium: 11mg
Calories: 10kcal
Carbohydrates: 1g
Cholesterol: 1mg
Fat: 1g
Fiber: 1g
Iron: 1mg
Potassium: 120mg
Protein: 1g
Saturated Fat: 1g
Sodium: 550mg
Vitamin A: 54IU
Vitamin C: 11mg
