PASTA DAY: Tomato-Tortellini Soup

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* Exported from MasterCook *

 

Tomato-Tortellini Soup

 

Recipe By : Pasta East to West by Nava Atlas, page 30

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 tablespoons extra-virgin olive oil

1 large onion -- chopped

2 cloves garlic -- minced

2 medium carrots -- peeled and sliced

2 celery stalks -- diced

16 ounces canned tomato sauce

14 ounces canned diced tomatoes -- up to 16-ounces

1 small zucchini -- sliced

3 cups water or vegetable stock -- as needed, up to 4

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried dill

8 ounces fresh or frozen tortellini

(cheese or vegetable or tofu-filled)

Salt and freshly ground black pepper

1/2 cup chopped fresh parsley

 

6 servings

 

Tortellini in a tomato-based broth makes for filling fare. Serve with a

good store-bought focaccia bread and a tossed salad.

 

Heat the oil in a soup pot. Add the onion and sauté over medium heat until

translucent. Add the garlic, carrots, and celery, and continue to sauté

until the onion is golden.

 

Add the tomato sauce, diced tomatoes, zucchini, and 3 cups of the water or

stock, reserving the rest. Stir in the seasonings and bring to a simmer,

then cover and simmer gently until the vegetables are tender, about 15 to

20 minutes.

 

Meanwhile, cook the tortellini in a separate saucepan with plenty of

rapidly simmering water until al dente. Stir the cooked tortellini into

the soup, and season to taste with salt and pepper. Simmer gently for 2 to

3 minutes longer. Adjust the consistency with more water if

necessary. Stir in the parsley and serve at once.

 

(with cheese tortellini) Calories: 196, Carbohydrate: 28 g, Total Fat: 6 g,

Cholesterol: 11 g, Protein: 7 g, Sodium: 645 mg

 

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