One-Pot Creamy Tomato Tortellini Soup

January is National Soup Month!

To celebrate, let’s eat some soup!

I love tortellini and a month ago Raley’s had a super sale, 2 packages for $5. I bought 4 and put three in the freezer for later.

I have made a tortellini soup before and saw this one so thought I would try it it out. It comes from pinterest, but originally Gal on a Mission.

Ingredients:

  • 1 Medium Onion, Diced
  • 3 Garlic Cloves, Minced
  • 1 Teaspoon of Olive Oil
  • 1/2 Tsp of Dried Rosemary
  • 28-oz Can Diced Tomatoes
  • 15-oz Can of Tomato Sauce
  • 1/2 Teaspoon of Dried Oregano
  • 4 Large Basil Leaves or 1/2 Teaspoon of Dried Basil
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon of Pepper
  • 4 Cups of Chicken Stock
  • 1/2 Cup of Heavy Cream
  • 20-oz of Three-Cheese Tortellini
  • 1/2 Cup of Shredded Parmesan Cheese + extra for garnish
  • Salt
  • Pepper
  • Fresh Basil (Optional) to garnish

Directions:

  1. Place the onion, garlic, rosemary, and olive oil in a 6-quart soup pot or dutch oven.
  2. Sauté over medium heat for 5 mins or until onions are translucent.
  3. Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream.
  4. Stir to combine.
  5. Simmer for 20 mins.
  6. Place the tortellini into the soup and cook for 12-15 mins or until the tortellini are tender and cooked through.
  7. Stir in parmesan cheese.
  8. Serve and garnish with cheese and basil.

Thoughts After Cooking:

It was delicious!

Another yummy soup recipe.

For more Pinterest recipes, go to Banana Peanut Butter Smoothie

For more soup recipes, go to Crock-Pot Potato & Kielbasa Chowder

For more tortellini recipes, go to Tortellini Soup with Italian Sausage & Spinach

Zucchini Boats

So I had leftover Spaghetti sauce, and while I loved Eggs in Purgatory, I was wondering what else I could make. I found this on Eat This Not That “18 Delicious Ways to Use Up Leftover Pasta Sauce”.

You can serve it as main dish or side.

Ingredients:

  • 4 Zucchinis
  • Extra-Virgin Olive Oil
  • Pasta Sauce
  • Chopped Tomato
  • Parmesan Cheese
  • Rosemary
  • Thyme
  • Salt
  • Pepper

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Slice the zucchinis in half, lengthwise.
  3. Scoop out the insides with a spoon.
  4. Brush both sides of the zucchinis with olive oil.
  5. Place on a foil lined baking sheet and add some pasta sauce.
  6. Top the sauce with the chopped tomato.
  7. Sprinkle on grated Parmesan cheese, rosemary, thyme, salt, and pepper.
  8. Bake for 15 mins and then broil for the last 3 mins or until the cheese s browned.

Thoughts After Cooking:

Easy & delicious!

For more from Eat This Not That, go to  Eggs in Purgatory

For more zucchini, go to One Pan Italian Sausage and Veggies