Tomato and Tortellini Soup

Riverbank News - - NEWS -

Prep time: 10 min­utes Cook time: 35 min­utes To­tal time: 45 min­utes Serves: 4-6

2 ta­ble­spoons Filippo Be­rio Olive Oil 1 onion, finely chopped 2 cloves gar­lic, minced 1 car­rot, diced 1 stalk cel­ery, diced 1/2 cup Filippo Be­rio Tomato & Ri­cotta

Pesto 1 tea­spoon dried basil 1 tea­spoon oregano

pinch of chili pepper flakes 1 can (28 ounces) whole Ital­ian-style

to­ma­toes 4 cups re­duced sodium chicken broth

3/4 tea­spoon salt 1/2 tea­spoon pepper 1 pack­age (12 ounces) fresh cheese tortellini 2 ta­ble­spoons chopped fresh pars­ley grated Parme­san cheese, for serv­ing

In large saucepan over medium heat, heat oil; cook onion, gar­lic, car­rot and cel­ery about 5 min­utes, or un­til soft­ened. Add pesto, basil, oregano and chili flakes; cook 1 minute. Add to­ma­toes, chicken broth, salt and pepper; bring to boil. Re­duce heat and sim­mer about 20 min­utes, or un­til slightly thick­ened.

In blen­der or us­ing im­mer­sion blen­der, puree tomato mix­ture; re­turn to pan and bring to sim­mer. Add tortellini; cook 8-10 min­utes, or un­til ten­der. Sprin­kle with pars­ley and Parme­san.

Tip: Dried basil can be sub­sti­tuted for 1 ta­ble­spoon chopped fresh basil, if de­sired.

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