15-Minute Tomato and Tortellini Soup

15-Minute Tomato and Tortellini Soup 

Regardless, I'm gripping dinnertime strongly, fighting each longing to have Paul get something on his course home from work every night.

This soup verifiably won't win any James Beard gifts. In any case, it's essential, and speedy, and luscious, and I've made it on different occasions over the latest two weeks. A full scale life saver this month!

Too much straightforward Tomato and Tortellini Soup that is set up in only 15 minutes! Such a life saver in the midst of those clamoring weeknights and event time!

Ingredients :

• 1 carton (32 ounce) low-sodium chicken broth
• 1 package (9-ounce) refrigerated cheese-filled tortellini
• 1 heaping cup cherry tomatoes , sliced in half
• 1/3 cup good quality sun-dried tomato pesto
• 1/4 cup heavy cream
• salt and pepper
• red pepper flakes , optional
• chopped fresh parsley

Instructions :

1. In a medium pot, bring the chicken broth to a boil.
2. Add in the tortellini; reduce heat to a simmer and cook for 7 minutes until pasta is almost tender. Add in tomatoes and continue to cook for another 1-2 minutes until tomatoes have softened. Stir in the pesto and cream. Taste and adjust with a little bit of salt and pepper, if necessary. And a pinch of cracked red pepper flakes for a little kick, if desired.
3. Ladle into bowls and sprinkle with some fresh parsley.

Share this post