Sun-Dried Tomato Tortellini Soup

Sun-Dried Tomato Tortellini Soup
Photo by Becky Luigart-Stayner

Ingredients

  • 2 garlic cloves, minced
  • ¼ teaspoon freshly ground black pepper
  • 1 cup (1/4-inch-thick) slices carrot
  • 1 cup chopped onion
  • 2 cups water
  • 5 cups fat-free, less-sodium chicken broth
  • 1 bay leaf
  • + 6 more ingredients
    • 1 ¼ cups sun-dried tomato halves, packed without oil, chopped (about 3 ounces)
    • 3 cups fresh cheese tortellini (about 12 ounces)
    • 1 cup chopped bok choy
    • 1 ½ teaspoons olive oil
    • 2/3 cup chopped celery
    • ½ teaspoon dried basil

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.

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network