Start to finish: 30 min
2 stalks celery, thinly sliced
1 small onion, chopped
1 pound American Lamb boneless leg or shoulder, cut into 1/2-inch cubes
8 cups fat-free chicken broth
9 ounces refrigerated cheese tortellini
15 ounces canned chopped tomatoes
1 pound frozen mixed vegetables
2 teaspoons Italian seasoning
grated Parmesan cheese, optional
Servings: 8
Spray a large pot with nonstick cooking spray. Add celery and onion and cook over medium-high heat for 2 minutes. Add lamb, cooking until brown. Mix in broth, tortellini, vegetables, garlic salt and Italian seasoning. Bring to a boil. Reduce heat and simmer for 20 minutes. Serve in soup bowls and sprinkle with cheese if desired.
2 stalks celery, thinly sliced
1 small onion, chopped
1 pound American Lamb boneless leg or shoulder, cut into 1/2-inch cubes
8 cups fat-free chicken broth
9 ounces refrigerated cheese tortellini
15 ounces canned chopped tomatoes
1 pound frozen mixed vegetables
2 teaspoons Italian seasoning
grated Parmesan cheese, optional
Servings: 8
Spray a large pot with nonstick cooking spray. Add celery and onion and cook over medium-high heat for 2 minutes. Add lamb, cooking until brown. Mix in broth, tortellini, vegetables, garlic salt and Italian seasoning. Bring to a boil. Reduce heat and simmer for 20 minutes. Serve in soup bowls and sprinkle with cheese if desired.
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