I used to be so sorted out, you all. Mail opened that day it arrives, bills paid a long time before they were expected, clothing collapsed quickly (would you be able to even imagine?!), occasion cards made and imprinted toward the beginning of November, and endowments obtained and wrapped by December first.
Be that as it may, I'm clutching dinnertime intensely, battling each desire to have Paul get something on his route home from work each night.
This soup positively won't win any James Beard grants. Be that as it may, it's straightforward, and quick, and heavenly, and I've made it multiple times over the most recent two weeks. A complete lifeline this month!
- 1 carton (32 ounce) low-sodium chicken broth
- 1 package (9-ounce) refrigerated cheese-filled tortellini
- 1 heaping cup cherry tomatoes , sliced in half
- 1/3 cup good quality sun-dried tomato pesto
- 1/4 cup heavy cream
- salt and pepper
- red pepper flakes , optional
- chopped fresh parsley
Directions
- In a medium pot, bring the chicken broth to a boil.
- Add in the tortellini; reduce heat to a simmer and cook for 7 minutes until pasta is almost tender. Add in tomatoes and continue to cook for another 1-2 minutes until tomatoes have softened. Stir in the pesto and cream. Taste and adjust with a little bit of salt and pepper, if necessary. And a pinch of cracked red pepper flakes for a little kick, if desired.
- Ladle into bowls and sprinkle with some fresh parsley.
Read more our recipe Easy Fettuccine Alfredo With Broccoli #vegan #recipevegetarian
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