Sun-Dried Tomato Tortellini Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The dry-packed tomatoes rehydrate in this quickly made soup, eliminating the need to steep them. Ingredients:
1 1/2 teaspoons olive oil |
1 cup chopped onion |
1 cup (1/4-inch-thick) slices carrot |
2/3 cup chopped celery |
2 garlic cloves, minced |
5 cups fat-free, less-sodium chicken broth |
2 cups water |
1 1/4 cups sun-dried tomato halves, packed without oil, chopped (about 3 ounces) |
1/2 teaspoon dried basil |
1/4 teaspoon freshly ground black pepper |
1 bay leaf |
3 cups fresh cheese tortellini (about 12 ounces) |
1 cup chopped bok choy |
Directions:
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.
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