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Tortellini and Lamb Country Soup
Food Management Staff
December 1, 2006
1 Min Read
FM Staff
Yield: 16 servings
4 stalks celery, thinly sliced
2 small onions, chopped
2 lbs. lamb, boneless leg or shoulder, cut into 1/2-in. cubes
1 gal. fat-free chicken broth
2 pkgs. refrigerated cheese tortellini (9 oz. each)
2 cans chopped tomatoes (15 oz. each)
2 lbs. frozen mixed vegetables
4 tsps. garlic salt
4 tsps. Italian seasoning as needed Parmesan cheese, grated (optional)
Spray a large pot with nonstick cooking spray. add celery and onion and cook over medium-high heat for about 2 minutes. add lamb, cooking until brown.
Mix in broth, tortellini, tomatoes, vegetables, garlic salt and italian seasoning. Bring to a boil. reduce heat and simmer for 20 minutes.
Serve sprinkled with cheese, if desired.
Recipe and photo from American Lamb Board.
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