How to make it

  • Heat oil in bottom of large dutch oven.
  • Saute leeks until limp and soft.
  • Add garlic, greens, bay and pepper. .
  • Add broth and bring to a boil.
  • Add tortellini and heat thoroughly about 10 minutes.
  • Remove the bay leaf, stir in sherry and vinegar.
  • Adjust seasoning, adding salt if necessary
  • Ladle into soup bowls directly over the toast and top generously with lots of freshly grated parmesan cheese.

People Who Like This Dish 2
Reviews & Comments 1

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    " It was excellent "
    phyllisd ate it and said...
    Love the spark of Sherry in this soup. Thanks!
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