s TOMATO BASIL TORTELINNI SOUP ***
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s TOMATO BASIL TORTELINNI SOUP ***
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Ingredients
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Instructions *** 1-1-22 trying to replicate some we had at vals, this wasn't it, good but way to thick, added 15 oz can tomato puree and 1/2 cup veg broth, still to thick and probablt too many tortallini *** Total Time Prep: 25 min. Cook: 6-1/4 hours Makes 18 servings (4-1/2 quarts) When my family tried this soup, they all had to have seconds, and my husband is happy any time I put it on the table. Sometimes I include cooked, crumbled bacon and serve it with mozzarella cheese. —Christina Addison, Blanchester, Ohio T Ingredients 2 tablespoons olive oil 1 medium onion, chopped 3 medium carrots, chopped 5 garlic cloves, minced 3 cans (28 ounces each) crushed tomatoes, undrained 1 carton (32 ounces) vegetable broth 1 tablespoon sugar 1 teaspoon dried basil 1 bay leaf 3 packages (9 ounces each) refrigerated cheese tortellini 3/4 cup half-and-half cream Shredded Parmesan cheese and minced fresh basil Buy Ingredients Powered by Chicory Directions In a large skillet, heat oil over medium-high heat. Add onion and carrots; cook and stir until crisp-tender, 5-6 minutes. Add garlic; cook 1 minute longer. Transfer to a 6- or 7-qt. slow cooker. Add the tomatoes, broth, sugar, basil and bay leaf. Cook, covered, on low until vegetables are tender, 6-7 hours. Stir in tortellini. Cook, covered, on high 15 minutes. Reduce heat to low; stir in cream until heated through. Discard bay leaf. Serve topped with Parmesan cheese and basil. Freeze option: Before stirring in half-and-half, cool soup and freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add half-and-half as directed. TEST KITCHEN TIP If you're cooking for a smaller group, make just one-third of the recipe in a small slow cooker and decrease the cooking time slightly. Nutrition Facts 1 cup: 214 calories, 7g fat (3g saturated fat), 23mg cholesterol, 569mg sodium, 32g carbohydrate (9g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 fat. Recommended Video Reviews3 Comments This reviews section is operated by OpenWeb, whose privacy policy governs its data practices. 5 3 Ratings Jellybug 17 March, 2019 My son, husband and daughter in law, loved this soup. I made cheesy garlic bread and a green salad for a cozy dinner on a very cold day. The soup is flavorful and delicious... Reply 1 bonnie.reynolds 18 February, 2019 This was very good! Next time I will add more veggies and use a stick blender before adding the tortellini. I also used frozen and thawed before using. No fresh basil here yet; using pesto is inspired! Reply 1 annrms 15 February, 2019 We greatly enjoyed this recipe. I prepared 1 cup frozen tortellini as it is more budget friendly. I didn't have fresh basil so I used a small amount of prepared pesto in each serving. I froze the other 2/3rds of the soup and will add more cooked tortellini when serving...probably with fresh basil ...See more Reply 1 1 Powered by TermsPrivacyFeedback This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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