Thanks, Kim, for letting me borrow your jersey, and thanks, Jess, for letting me borrow your football plates.
This is a "souper" soup for a Super Bowl bash, or any other day of the year. Set out toppings such as olives, chopped pepperoni, shredded mozzarella or parmesan, chopped fresh herbs, or diced chicken, and let everyone customize their bowl.
CREAMY TOMATO TORTELLINI SOUP
2 (14 oz.) cans or 4 cups vegetable or chicken broth
1 (9 oz.) pkg. refrigerated cheese tortellini
1 (6 oz.) can tomato paste
1 (15 oz.) diced tomatoes
1 tsp. basil
1 Tbsp. dried chopped onions
1/3 cup frozen chopped green pepper
(or about ¼ cup fresh)
1 Tbsp. sugar
1 tsp. garlic powder
1 cup milk
8 oz. cream cheese
Salt & pepper to taste
½ cup shredded cheddar or Parmesan
1. In a large pot, bring 2 14-ounce cans of chicken broth to a boil. Add a 9-ounce package of refrigerated tortellini to broth and cook 5 minutes. A lot of recipes have you cook pasta separately, drain it and then add it to the soup. I figure, why not make it all in one pot and avoid having to clean another pot?
2. Stir in a can of tomato paste and a 15-ounce can of petite-diced tomatoes. Then we're going to add a lot of nice Italian flavors, with 1 teaspoon basil, 1 tablespoon dried chopped onions, 1/3 cup frozen chopped green pepper (or about 1/4 C. fresh), 1 tablespoon sugar, 1 teaspoon garlic powder. And finally, we add a cup of milk.
Let this simmer for a few minutes.
3.While soup simmers, cut the cream cheese in several chunks. Add the chunks to the soup, and whisk until they are thoroughly incorporated.
4. Let the soup simmer about 5 minutes more to allow flavors to blend. Add salt and pepper to taste. Set out toppings such as olives, chopped pepperoni, shredded mozzarella or parmesan, chopped fresh herbs, or diced chicken, and let everyone customize their bowl.
2 (14 oz.) cans or 4 cups vegetable or chicken broth
1 (9 oz.) pkg. refrigerated cheese tortellini
1 (6 oz.) can tomato paste
1 (15 oz.) diced tomatoes
1 tsp. basil
1 Tbsp. dried chopped onions
1/3 cup frozen chopped green pepper
(or about ¼ cup fresh)
1 Tbsp. sugar
1 tsp. garlic powder
1 cup milk
8 oz. cream cheese
Salt & pepper to taste
½ cup shredded cheddar or Parmesan
1. In a large pot, bring 2 14-ounce cans of chicken broth to a boil. Add a 9-ounce package of refrigerated tortellini to broth and cook 5 minutes. A lot of recipes have you cook pasta separately, drain it and then add it to the soup. I figure, why not make it all in one pot and avoid having to clean another pot?
2. Stir in a can of tomato paste and a 15-ounce can of petite-diced tomatoes. Then we're going to add a lot of nice Italian flavors, with 1 teaspoon basil, 1 tablespoon dried chopped onions, 1/3 cup frozen chopped green pepper (or about 1/4 C. fresh), 1 tablespoon sugar, 1 teaspoon garlic powder. And finally, we add a cup of milk.
Let this simmer for a few minutes.
3.While soup simmers, cut the cream cheese in several chunks. Add the chunks to the soup, and whisk until they are thoroughly incorporated.
4. Let the soup simmer about 5 minutes more to allow flavors to blend. Add salt and pepper to taste. Set out toppings such as olives, chopped pepperoni, shredded mozzarella or parmesan, chopped fresh herbs, or diced chicken, and let everyone customize their bowl.
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