Tortellini and Lamb Country Soup

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April 5, 2016

This country-style soup, with tender lamb and cheesy tortellini, is something an Italian grandmother might make on a cold evening.

  • Prep: 5 mins
  • Cook: 30 mins
  • Yields: 8 servings

Ingredients

2 stalks celery, thinly sliced

1 onion, chopped

1 lb American Lamb boneless leg or shoulder, cut into 1/2-inch cubes

8 cups fat-free chicken broth

1 (9-ounce) package refrigerated or frozen cheese tortellini

1 (15-ounce) can chopped tomatoes

1 (16-ounce) package frozen mixed vegetables

2 tsp garlic salt

2 tsp Italian seasoning (available in the spice section of the market)

Grated Parmesan cheese, for serving (optional)

Directions

1Spray a large pot with nonstick cooking spray and place it on medium-high heat. Add the celery and onion and cook for 2 minutes. Add the lamb, cooking until brown, about 4 minutes. Mix in the broth, tortellini, vegetables, garlic salt, and Italian seasoning. Bring to a boil over high heat and then reduce the heat to low and simmer for 20 minutes.

2Serve in soup bowls and sprinkle with grated cheese, if desired.

Recipe and image provided by the American Lamb Board

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