Toscana Tortelloni Vegetable Soup
All In One Pot
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.
3 ounce
Carrot
1 unit
Yellow Onion
2 clove
Garlic
1 unit
Demi Baguette
(ContainsSoy, Wheat)1.5 ounce
Tomato Paste
14 ounce
Diced Tomatoes
1 unit
Veggie Stock Concentrate
1 unit
Mushroom Stock Concentrate
1 tablespoon
Italian Seasoning
9 ounce
Cheese Tortelloni
(ContainsWheat, Eggs, Milk)¼ cup
Parmesan Cheese
(ContainsMilk)Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Butter
(ContainsMilk)Kosher Salt
Pepper
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.