Tomato & Tortellini Soup Recipe
Today, we’re pleased to bring you 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.
Warm your soul and savor the flavors of comfort with Big Horn's Tomato & Tortellini Soup – a recipe crafted to bring warmth and joy to your table. 🌟🍲
Ingredients:
- 2 Tbsp Big Horn UP EVOO
- 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 (Bone, Vegetable, anything you'd like)
- 1 Rounded Tbsp Butter
- 1 Tbsp Flour
- 6 Oz Refrigerated Cheese Tortellini
- Kale
- 3/4-1 Cup Whole Milk (or milk of choice)
- Salt and Pepper (to taste)
Directions:
Step 1: 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).
Step 2: Add butter and herbs and stir until butter is completely melted. Whisk in flour and continuously stir until slightly brown (approx 1-2 mins).
Step 3: Add tomato juice and broth and bring to a light simmer, stirring occasionally, until broth has slightly thickened (about 8-10 mins).
Step 4: 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.
Recipe: @compstonkitchen