As the temperature continues to drop, we find ourselves craving the culinary equivalent of a cozy blanket. Enter: this hearty, soul-warming soup. It’s chock full of goodness—that is to say carrot, onion, diced tomatoes, tender cheese tortelloni, and a sprinkle of Parm. And because no good brothy bowl is complete without some carbs for dunking, we’re also throwing in a side of toasty garlic bread. Get ready for a meal as satisfying as it is delicious.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Demi Baguette(ContainsSoy, Wheat)
Veggie Stock Concentrate
Mushroom Stock Concentrate
Cheese Tortelloni(ContainsEggs, Milk, Wheat)
Wash and dry all produce. Trim, peel, and dice carrot. Halve, peel, and dice onion. Mince or grate garlic. Halve baguette lengthwise.
Heat a large drizzle of olive oil in a medium pot (use a large pot for 4 servings) over medium-high heat. Add carrot, onion, and half the garlic; season with salt (we used ½ tsp; 1 tsp for 4) and pepper. Cook, stirring, until veggies are tender, 5-6 minutes.
Add tomato paste to pot; stir to combine, 30 seconds. Stir in diced tomatoes, stock concentrates, Italian Seasoning, and 2½ cups water (4½ cups for 4 servings). Cover and bring to a boil.
Once soup is boiling, reduce heat to medium and uncover. Season with salt (we used ½ tsp; 1 tsp for 4 servings) and pepper. Gently stir in tortelloni. Cook, uncovered, until pasta is tender, 7-9 minutes. Turn off heat.
Meanwhile, toast baguette until golden. Place 1 TBSP butter (2 TBSP for 4 servings) and remaining garlic in a small microwave-safe bowl; microwave in 10-second intervals until softened. Season with a pinch of salt and pepper. Spread onto cut sides of baguette.
Divide soup between bowls; top with Parmesan. Serve with garlic bread on the side.