Grandma's Dandelion Soup Recipe
Spring has arrived when there's a pot of Grandma's Dandelion Soup simmering on the stove! Seasoned with fresh basil and filled with tortellini and springtime greens, Dandelion Soup has been a favorite in my family throughout the generations!
Servings: 6
Calories: 106kcal
Ingredients
- 2 Tablespoons olive oil
- 1 onion , chopped, 1 cup
- 2 carrots , peeled and sliced, 1 cup
- 2 cloves garlic , minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 6 cups chicken broth
- 1 package (16 ounces) frozen cheese tortellini
- 4 cups chopped dandelion greens , tough stems discarded*
- 1/4 cup chopped fresh basil leaves
- 1/4 cup grated Parmesan cheese
Instructions
- Heat oil in saucepot over medium-high heat.
- Add onion, carrots, garlic, kosher salt and pepper and cook until tender-crisp, about 5 minutes.
- Add broth and greens and bring to a boil. Add tortellini and cook until tortellini is al dente and greens are tender, 5-7 minutes.
- Stir in cheese and fresh basil.
Notes
Makes 8 cups/6 servings.
*This soup recipe is also delicious when made with baby kale, baby spinach, arugula or mustard greens!
Nutrition
Calories: 106kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 1127mg | Potassium: 425mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7211IU | Vitamin C: 32mg | Calcium: 143mg | Iron: 2mg