Thursday, April 14, 2016

Tortellini tomato soup


1 Tablespoon olive oil
1/2 cup chopped onion
3 garlic cloves, minced
2 bay leaves
3 cans diced tomatoes
2 cans vegetable broth
1/4 cup chopped fresh basil (or dried basil, be sure to check the conversion of fresh to dried)
salt and pepper to taste
1/2 cup plain Greek yogurt
2 packages of frozen cheese tortellini


In a large pot, heat the olive oil over medium heat.  Add the onion and garlic.  Cook until tender, about 5 minutes.  Stir in the bay leaves. 

Add the tomatoes and broth.  Stir in basil and season with salt and pepper.  Simmer on low for 15 minutes

Remove the bay leaves.  Use an immersion blender to blend the soup.  

Stir in the yogurt until well combined.  

Stir in the tortellini and cook on medium heat until cooked, about 7-8 minutes. 

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