Sunday, January 29, 2017

Creamy Tomato Tortellini Soup

Ingredients
  • 1 medium onion diced or 1 cup
  • 3 garlic cloves, minced
  • 1 teaspoon olive oil
  • 1 spring of fresh rosemary chopped or 1/2 teaspoon dries
  • 28 oz. can diced tomatoes
  • 15 oz. can tomato sauce
  • 1/2 teaspoon dried oregano 
  • 4 large fresh basil leaves or 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups chicken stock
  • 1/2 cup heavy cream 
  • 20 oz. three cheese tortellini 
  • 1/2 cup shredded parmesan cheese + extra for garnish
  • fresh basil, to garnish

Place the online, garlic, olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 minutes or until the onions are translucent. 

Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, and chicken stock, and heavy cream and stir to combine. Simmer for 20 minutes.

Place the three cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through. 

Stir in the parmesan cheese.

Serve and garnish with fresh basil and shredded parmesan cheese if desired.

Enjoy!


Saturday, January 21, 2017

Pesto Chicken Pasta

Ingredients
  • 1 Tablespoon oil
  • Salt, to taste
  • 1 pound chicken breast (1 large chicken breast), cooked and diced
  • 2 cups asparagus (10 ounces) cut into 1.5 inch pieces
  • 10 ounces cherry tomatoes, halved
  • 2/3 cup pesto
  • 2 cups whole penne, cooked

Heat the oil in a large nonstick skillet. Toss in the asparagus, season with a bit of salt and sautéed until they begin to soften, about three minutes.

Pour on the pesto, pasta, and chicken and stir to combine. Toss in the cherry tomatoes and stir to combine and warm through.

Enjoy!