This soup unquestionably won't win any James Beard grants. Be that as it may, it's basic, and quick, and delectable, and I've made it multiple times over the most recent two weeks. An all out lifeline this month!
Excessively simple Tomato and Tortellini Soup that is prepared in just 15 minutes! Such a lifeline amid those bustling weeknights and occasion time!
- 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
- In a medium pot, bring the chicken broth to a boil.
- 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.
- Ladle into bowls and sprinkle with some fresh parsley.
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