Today we’re dreaming of this Tomato & Tortellini Soup! Rich, creamy broth, tender, cheese-filled pasta, and crispy kale truffle chip “croutons”, you’re just 30 minutes away from our upgraded take on a classic comfort food.
2 tbsp Big Horn UP extra virgin olive oil
2-3 garlic cloves, minced
1/2 yellow onion, finely diced
1/8 tsp each, dried basil, oregano, and thyme
1 8 oz can tomato sauce
4 cups broth
1 rounded tbsp butter
1 tbsp flour
6 oz refrigerated cheese tortellini
salt and pepper, to taste
3/4-1 cup whole milk or milk of choice
Big Horn truffle salt
Directions: sauté garlic and onion in olive oil and a pinch of salt until they are extremely tender, translucent, and just beginning to turn slightly golden, about 4-5 minutes. Add butter and herbs and stir until butter is completely melted. Whisk in flour and continuously stir until slightly brown, approx 1-2 mins. Add tomato juice and broth and bring to a light simmer, stirring occasionally, until broth has slightly thickened, about 8-10 mins. Add tortellini and cook for another 5-6 minutes or until pasta is tender. KALE: remove leaves from stems and tear into medium sized pieces. Massage with preferred oil and salt and roast at 300 degrees for 25 mins, gently tossing/flipping halfway through until crunchy and airy.