Sun Dried Tomato Tortellini Soup

Name: Sun Dried Tomato Tortellini Soup
Total time: 35 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1½ teaspoons extra virgin olive oil; 2 cups chopped celery; 1 cup chopped onion; 1 cup ¼-inch-thick slices carrot; 2 medium garlic cloves, (minced); 6 cups fat-free, less-sodium chicken broth ((or vegetable broth)); 2 cups water; 1¼ cups (about 3-ounces) sun dried tomato halves ((packed without oil, chopped) ); ½ teaspoon dried basil; ¼ teaspoon freshly ground black pepper; 1 whole bay leaf; One 9-ounce package fresh cheese tortellini; 1 cup chopped bok choy

This recipe for a healthy weeknight dinner uses store bought tortellini to make a hearty soup.

⏱️ 35 min 🔪 Prep: 15 min 🔥 Cook: 20 min 📊 Medium 👁️ 16 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

6 servings

1½ teaspoons extra virgin olive oil
2 cups chopped celery
1 cup chopped onion
1 cup ¼-inch-thick slices carrot
2 medium garlic cloves, (minced)
6 cups fat-free, less-sodium chicken broth ((or vegetable broth))
2 cups water
1¼ cups (about 3-ounces) sun dried tomato halves ((packed without oil, chopped) )
½ teaspoon dried basil
¼ teaspoon freshly ground black pepper
1 whole bay leaf
One 9-ounce package fresh cheese tortellini
1 cup chopped bok choy

Steps

In a large Dutch oven, heat the oil over medium-high heat. Add the celery, onion, carrot and garlic. Sauté for 5 minutes.
Add the broth and next 5 ingredients (through bay leaf); bring to a boil. Reduce the heat; simmer for 2 minutes.
Add the pasta and bok choy and simmer for 7 minutes or until the pasta is done. Discard the bay leaf and serve.