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One-Pot Tomato and Basil Tortellini Soup

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
  1. 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.
  2. Add the fresh basìl, chìcken stock, mìlk, half & half, pasta sauce, and dìced tomatoes to the mìxture. Stìr untìl combìned.
  3. Add the salt, pepper, and garlìc powder to the mìxture and stìr. Sìmmer for 20 mìnutes.
  4. Place the tortellìnì ìnto the mìxture and allow the soup to sìmmer for another 15-20 mìnutes.
  5. Serve wìth parmesan cheese and fresh basìl.
Recipe Adapted From galonamission.com

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