Chef Jenny: Italian torellini soup & cheesy garlic bread

Who doesn't love hot, steamy Italian tortellini soup on a chilly fall day?

Weeknight Tortellini Soup Serves 8

This recipe couldn’t be easier, yet is delicious and hearty enough to feed the family (you don’t have to tell them that it’s also healthy!) Use any vegetables you like in this—Just keep in mind that the more dense they are (like potato or carrots) the longer they should cook and the more delicate (like greens) the shorter time they need.

8 cups chicken broth (or vegetable broth)

28 oz can crushed tomatoes

4 garlic cloves, minced

1 small yellow onion, chopped

1 large carrot, peeled and chopped

2 medium red potatoes, cut into small cubes

1 tablespoon dried Italian herbs

1 teaspoon smoked paprika

3 anchovy filets, finely chopped (optional but REALLY delicious)

2 small zucchini, trimmed and chopped

1 can cannellini beans, rinsed and drained

1 can kidney beans, rinse and drained

2-3 cups chopped baby kale, Swiss chard or one package frozen spinach

1 package refrigerated cheese tortellini

Pour chicken broth and crushed tomatoes into a large soup pot, cover and set over medium or medium-high heat and bring to a strong simmer. As soon as it simmers, add in garlic, onion, carrot, potatoes Italian herbs, smoked paprika and anchovy. Bring back to a simmer and cook for 5 minutes. After 5 minutes add in zucchini, both beans, greens and tortellini. Cover and bring to a strong simmer, remove lid and simmer until tortellini are cooked (follow time on package).

Cheesy Garlic Bread -- Serves 8

This scrumptious bread balances out the healthy qualities of the tortellini soup, meaning: Enjoy a piece, not the entire loaf.

1 par-baked French bread

4 tablespoons softened butter or 2 tablespoons mayo

4 fat garlic cloves, minced or pressed

Garlic powder (not garlic salt)

2 cups shredded mozzarella or one ball fresh mozzarella, torn into pieces

Pre-heat oven to 375 degrees.

Slice baguette in half lengthwise and spread both halves with softened butter or mayo then, scatter garlic over and sprinkle with a bit of garlic powder and finally layer on the cheese.

Bake on a cookie sheet until cheese is melted and bubbly, cut into pieces and serve warm.

Copyright 2016 WCNC


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