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Prep Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:6Yield:9 cupsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:6Yield:9 cups
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:35 mins
Total Time:
35 mins
Servings:6
Servings:
6
Yield:9 cups
Yield:
9 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1tablespoonbutter1largeleek, white & light green parts only, halved lengthwise, rinsed and sliced (see Tips)4clovesgarlic, minced1(6 ounce) canno-salt-added tomato paste4cupslow-sodium vegetable broth or no-chicken broth1(28 ounce) canItalian plum tomatoes, drained and chopped2bay leaves1teaspooncrushed dried oregano (see Tips)1teaspoonsalt1(9 ounce) packagecheese tortellini, fresh or frozen1tablespoonall-purpose flour1 ½cupshalf-and-half½cupchopped fresh basil or parsley
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1tablespoonbutter
1largeleek, white & light green parts only, halved lengthwise, rinsed and sliced (see Tips)
4clovesgarlic, minced
1(6 ounce) canno-salt-added tomato paste
4cupslow-sodium vegetable broth or no-chicken broth
1(28 ounce) canItalian plum tomatoes, drained and chopped
2bay leaves
1teaspooncrushed dried oregano (see Tips)
1teaspoonsalt
1(9 ounce) packagecheese tortellini, fresh or frozen
1tablespoonall-purpose flour
1 ½cupshalf-and-half
½cupchopped fresh basil or parsley
DirectionsHeat oil and butter in a large pot over medium heat. Add leek and garlic. Cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato paste. Cook, stirring, for 2 minutes. Add broth, tomatoes, bay leaves, oregano and salt. Bring to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes.Add tortellini. Simmer until the tortellini are tender, 4 to 7 minutes.Remove the bay leaves. Whisk flour and half-and-half in a small bowl. Stir the mixture into the soup. Add basil (or parsley). Cook, stirring occasionally, until slightly thickened, about 1 minute.TipsTips: Clean leeks well to be sure they’re grit-free: After slicing, swish around in a bowl of water to release any sand or soil trapped between the layers. Scoop the leeks out of the bowl with a slotted spoon, leaving any sand or soil behind in the bowl. Drain well. Repeat as needed.To crush dried herbs, press and rub them in your hand. This releases their aromatic, flavor-infusing oils before you cook with them.Originally appeared: EatingWell Magazine, September 2019
Directions
Heat oil and butter in a large pot over medium heat. Add leek and garlic. Cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato paste. Cook, stirring, for 2 minutes. Add broth, tomatoes, bay leaves, oregano and salt. Bring to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes.Add tortellini. Simmer until the tortellini are tender, 4 to 7 minutes.Remove the bay leaves. Whisk flour and half-and-half in a small bowl. Stir the mixture into the soup. Add basil (or parsley). Cook, stirring occasionally, until slightly thickened, about 1 minute.TipsTips: Clean leeks well to be sure they’re grit-free: After slicing, swish around in a bowl of water to release any sand or soil trapped between the layers. Scoop the leeks out of the bowl with a slotted spoon, leaving any sand or soil behind in the bowl. Drain well. Repeat as needed.To crush dried herbs, press and rub them in your hand. This releases their aromatic, flavor-infusing oils before you cook with them.
Heat oil and butter in a large pot over medium heat. Add leek and garlic. Cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato paste. Cook, stirring, for 2 minutes. Add broth, tomatoes, bay leaves, oregano and salt. Bring to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes.
Add tortellini. Simmer until the tortellini are tender, 4 to 7 minutes.
Remove the bay leaves. Whisk flour and half-and-half in a small bowl. Stir the mixture into the soup. Add basil (or parsley). Cook, stirring occasionally, until slightly thickened, about 1 minute.
Tips
Tips: Clean leeks well to be sure they’re grit-free: After slicing, swish around in a bowl of water to release any sand or soil trapped between the layers. Scoop the leeks out of the bowl with a slotted spoon, leaving any sand or soil behind in the bowl. Drain well. Repeat as needed.
To crush dried herbs, press and rub them in your hand. This releases their aromatic, flavor-infusing oils before you cook with them.
Originally appeared: EatingWell Magazine, September 2019
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Nutrition Facts(per serving)322Calories14gFat40gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
