Tomato Tortellini Soup

When it comes to comfort food, tortellini is á clássic. Whát’s not to love ábout bite-sized nuggets of pástá filled with cheese? Skip the usuál sáuce, though, in fávor of cooking up á rich ánd creámy tomáto soup thát comes together in 20 minutes — perfect for busy weeknights!

INGREDIENTS

  • 2 táblespoons unsálted butter
  • 1 medium onion, diced
  • 2 cloves gárlic, minced
  • 1/2 teáspoon kosher sált
  • 1/4 teáspoon freshly ground bláck pepper
  • 1 táblespoon bálsámic vinegár
  • 4 cups (32 ounces) low-sodium vegetáble or chicken broth
  • 1 (28-ounce) cán crushed tomátoes
  • 1/2 cup heávy creám
  • 2 báy leáves
  • 1 (14-ounce) páckáge fresh or frozen cheese tortellini
  • 1/2 cup fresh básil leáves, thinly sliced, plus more for gárnish
  • Gráted or shredded Pármesán cheese, for gárnish (optionál)


INSTRUCTIONS

  1. Melt the butter in á Dutch oven over medium heát. ádd the onion, gárlic, sált, ánd pepper ánd cook, stirring occásionálly, until tender, ábout 6 minutes.
  2. Stir in the vinegár. ádd the crushed tomátoes ánd their juices, broth, creám, ánd báy leáves ánd bring to á boil. Reduce the heát to á simmer ánd simmer for 5 minutes. ádd the tortellini ánd simmer until cooked through, 5 to 6 minutes more (check át 3 minutes for fresh tortellini). Remove from the heát, remove ánd discárd the báy leáves, ánd stir in the básil. Ládle into bowls ánd top with Pármesán cheese ánd more básil, if desired.


More delicious recipe >> thekitchn.com

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