One Pot Tortellini and Tomato Soup
Comforting and hearty, but still quick and easy; a perfect weeknight dinner for cold winter nights.
Easy Dinner Ideas
Cuisinart 766-24 Chef's Classic 8-Quart Stockpot with Cover, silver
Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
Kitchen Utensil Set Wood,9 Pack Wooden Cooking Utensils with Holder, Natural Teak Wooden Spoons for Cooking,Wooden Spatula,Turner,Strainer,Ladle,Egg Whisk,Slottled Spoons
Cuisinart CSB-300 Rechargeable Hand Blender with Electric Knife, One Size, DAA
" rel="nofollow">Measuring Spoons: U-Taste 18/8 Stainless Steel Measuring Spoons Set of 9 Piece: 1/16 tsp, 1/8 tsp, 1/4 tsp, 1/3 tsp, 1/2 tsp, 3/4 tsp, 1 tsp, 1/2 tbsp &amp; 1 tbsp Dry and Liquid Ingredients
small onion – coarsely chopped
red bell pepper – coarsely chopped
cans diced tomatoes
Red pepper flakes
Shredded Parmesan cheese
Chopped fresh basil
In a large pot, heat olive oil to medium-high. Cook and stir garlic, onions, and bell peppers until softened, about 5 minutes.
Add the tomatoes, vegetable broth, salt, and red pepper flakes and stir to combine. Once the mixture starts to boil, turn the heat down to low and simmer for 15 minutes.
Using a hand-held immersion blender, blend the soup until smooth.
Add milk and stir to combine.
Turn the heat up to medium, add the tortellini, and cook for 7-9 minutes, until tortellini is fully cooked.
I used frozen tortellini for this recipe, but you can also use refrigerated tortellini. Just decrease the tortellini cooking time by a minute or two.