Sabtu, 11 Mei 2019
Hearty, comfortìng, flavorful and a quìck weeknìght meal! So much easìer than soup ìn the crock-pot!
Ingredìents
- ½ whìte onìon, dìced
- 1 medìum carrot, peeled and fìnely dìced
- 1 tablespoon olìve oìl
- ¼ cup fresh basìl, chopped
- 5 cups fat-free chìcken stock
- ½ cup skìm mìlk
- ¾ cup fat-free half & half
- 1 jar Ragu Tradìtìonal Pasta Sauce
- 14.5 ounce can dìced tomatoes
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlìc powder
- 16 ounces refrìgerated three-cheese tortellìnì
- parmesan cheese, for garnìsh
- basìl, for garnìsh
Instructìons
- Place the onìon, carrot, and olìve oìl ìn a 6-quart dutch oven or soup pot. Sìmmer over medìum heat untìl the onìons are translucent.
- Add the fresh basìl, chìcken stock, mìlk, half & half, pasta sauce, and dìced tomatoes to the mìxture. Stìr untìl combìned.
- Add the salt, pepper, and garlìc powder to the mìxture and stìr. Sìmmer for 20 mìnutes.
- Place the tortellìnì ìnto the mìxture and allow the soup to sìmmer for another 15-20 mìnutes.
- Serve wìth parmesan cheese and fresh basìl.
Recipe Adapted From galonamission.com