Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Tortellini Soup
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 SOUPS No.P 026 00
TORTELLINI SOUP
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
140 cal
20 g
7g
4g
14 mg
1309 mg
133 mg
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
5/8 oz
1/4 cup 1/3 tbsp
BASIL,DRIED,CRUSHED
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
6-7/8 lbs
1 gal 2-7/8 qts
7-1/4 lbs
SQUASH,FRESH,SUMMER,SLICED
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.
CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Add squash; simmer covered 3 to 5 minutes or until tender.
6
CCP: Hold for service at 140 F. or higher.
7 Garnish each serving with 1 teaspoon parmesan cheese.
 Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/soups/tortellini_soup.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 140 cal |
| Carbohydrates: | 20 g |
| Protein: | 7g |
| Fat: | 4g |
| Cholesterol: | 14 mg |
| Sodium: | 1309 mg |
| Calcium: | 133 mg |
| 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. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Add squash; simmer covered 3 to 5 minutes or until tender. 6 CCP: Hold for service at 140 F. or higher. 7 Garnish each serving with 1 teaspoon parmesan cheese. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence