Creamy Sundried Tomato and Tortellini Soup

Creamy Tomato Tortellini Soup Recipe Dinner, then Dessert

9 oz fresh cheese tortellini. 1 Tbsp olive oil. 1 clove garlic - minced. ¼ cup ready-to-eat sun-dried tomatoes - chopped. ½ Tbsp tomato paste. ½ cup onion - diced

Creamy Sundried Tomato and Tortellini Soup

In a large saucepan or stockpot, over medium-high heat, add 2 tablespoons of the oil from the jar of sun-dried tomatoes. Drain the rest of the oil from the sun-dried tomato jar, discard it, and set the drained sun-dried tomatoes off to the side for now. 1 jar (8.5 oz) sun-dried tomatoes in oil with Italian seasoning.

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In a large Dutch oven, heat the oil over medium-high heat. Add the celery, onion, carrot and garlic. Sauté for 5 minutes. Add the broth and next 5 ingredients (through bay leaf); bring to a boil. Reduce the heat; simmer for 2 minutes. Add the pasta and bok choy and simmer for 7 minutes or until the pasta is done.

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While the chicken is cooking, make the cornstarch slurry. Add the water and cornstarch to a small bowl. Whisk well together to create a slurry. To the pot, add in the minced garlic, diced tomatoes, sun-dried tomatoes, broth, heavy cream, and cornstarch slurry. Stir well and bring up to a simmer.

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Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic; sauté 5 minutes. Add broth and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat; simmer 2 minutes. Add pasta and bok choy; simmer 7 minutes or until pasta is done. Discard bay leaf.

Sundried Tomato Tortellini Soup is comfort at it's finest. Recipe

Give it a good stir to combine all the ingredients. Step Three: Pour in the vegetable broth, cover the pot, and bring the contents to a boil. After boiling for 5 minutes, reduce the heat to medium. Step Four: Add the heavy cream to the pot and stir well to combine it with the other ingredients.

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Add the sun dried tomatoes, tomato paste, vegetable broth, basil, oregano and crushed red pepper. Turn the heat to the high setting and bring the mixture to a boil. Reduce the heat back to the medium low setting and let the soup simmer uncovered for 15 minutes. Add the tortellini and cook according to the directions on the package.

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Stir (or whisk) in the chicken broth until the flour has dissolved. Add the canned tomatoes, Italian seasoning, sugar, and cream to the pot. Increase the heat to high and bring it to a gentle boil. Once the soup is boiling, add the tortellini and reduce the heat to a simmer. Let it cook for 8 minutes.

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Add sun-dried tomatoes with some of the oil, tomato paste, garlic, onion, and carrots to a large pot over medium heat. Sauté until tender, about 2-3 minutes. Add broth and tomatoes, season with a little salt and pepper. Bring to a boil and simmer for 15 minutes. While soup is simmering, cook tortellini in a large pot according to package.

Sundried Tomato Tortellini Soup is comfort at it's finest.

Instructions. In a large soup pot or dutch oven, heat oil over medium-high heat. Add onion and cook until softened. Add tomato paste, garlic, basil, oregano, salt, pepper and pepper flakes. Cook and stir 1 minute. Add chicken broth, tomatoes, tortellini and sugar. Stir to combine.

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Creamy Tortellini Soup Recipe. Heat 2 Tablespoons of the oil from the jar of sun-dried tomatoes over medium heat in a large saucepan or stockpot. Drain the rest of the tomatoes to the side for now. Add the frozen carrots, minced garlic, and Italian seasoning to the hot oil and saute for 3-5 minutes or until the carrots soften on the edges.

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Step 1 In a large pot over medium heat, add sun-dried tomatoes and oil, tomato paste, garlic, onion, and carrots; sauté until tender, 2 to 3 minutes. Add sugar, stock, and tomatoes and season.

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Heat the oil in a pot over medium heat. Add the garlic and cook for 2 minutes. Add the sun-dried tomatoes, tomato paste, and onion' saute until tender, 3 to 4 minutes. Add the chicken stock, heavy cream, Italian seasoning, and salt and pepper to taste. Bring to a boil, reduce heat, and simmer for 15 minutes.

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Instructions. Cook tortellini according to package. While waiting for water to boil/tortellini to cook, add olive oil to large soup pot. Add onion and sauté until soft and translucent, 5-7 minutes. Season with salt and pepper. Add sun-dried tomato pesto and stir well to combine.

Comforting Sundried Tomato Tortellini Soup that everyone will love!

This recipe for sundried tomato tortellini soup is also a really quick meal to throw together. You might even have all of the staple ingredients in your house and ready to go. All you need is: Sun Dried Tomatoes; Tomato Paste; Garlic; Chopped Onion; Carrots; Coconut Sugar: you can sub maple syrup or honey for the coconut sugar; Vegetable Stock.

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Step 1. Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic; sauté 5 minutes. Add broth and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat; simmer 2 minutes. Add pasta and bok choy; simmer 7 minutes or until pasta is done. Discard bay leaf.