Toscana Tortelloni Vegetable Soup All In One Pot

Name: Toscana Tortelloni Vegetable Soup All In One Pot
Yield: 2 servings
Ingredients: 3 oz Carrot; 1 Egg; 1/4 cup Parmesan Cheese; 9 oz Tortelloni; 1 Tomato; 1 Onion; 14 oz Canned Tomatoes; 1 clove Garlic; 1 tbsp Italian Seasoning; 1 Mushroom; 1 unit Demi-Baguette; tsp Black Pepper, tsp; tsp Salt, tsp

By Recipe0 System

As the temperature continues to drop, we find ourselves craving the culinary equivalent of a cozy blanket. Enter: this hearty, soul-warming soup. It’s chock full of goodness—that is to say carrot, onion, diced tomatoes, tender cheese tortelloni, and a sprinkle of Parm. And because no good brothy bowl is complete without some carbs for dunking, we’re also throwing in a side of toasty garlic bread. Get ready for a meal as satisfying as it is delicious.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 oz Carrot
1 Egg
1/4 cup Parmesan Cheese
9 oz Tortelloni
1 Tomato
1 Onion
14 oz Canned Tomatoes
1 clove Garlic
1 tbsp Italian Seasoning
1 Mushroom
1 unit Demi-Baguette
tsp Black Pepper, tsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce. Trim, peel, and dice carrot. Halve, peel, and dice onion. Mince or grate garlic. Halve baguette lengthwise.
2

Heat a large drizzle of olive oil in a medium pot (use a large pot for 4 servings) over medium-high heat. Add carrot, onion, and half the garlic; season with salt (we used ½ tsp; 1 tsp for 4) and pepper. Cook, stirring, until veggies are tender, 5-6 minutes.
3

Add tomato paste to pot; stir to combine, 30 seconds. Stir in diced tomatoes, stock concentrates, Italian Seasoning, and 2½ cups water (4½ cups for 4 servings). Cover and bring to a boil.
4

Once soup is boiling, reduce heat to medium and uncover. Season with salt (we used ½ tsp; 1 tsp for 4 servings) and pepper. Gently stir in tortelloni. Cook, uncovered, until pasta is tender, 7-9 minutes. Turn off heat.
5

Meanwhile, toast baguette until golden. Place 1 TBSP butter (2 TBSP for 4 servings) and remaining garlic in a small microwave-safe bowl; microwave in 10-second intervals until softened. Season with a pinch of salt and pepper. Spread onto cut sides of baguette.
6

Divide soup between bowls; top with Parmesan. Serve with garlic bread on the side.

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