Toscana Tortelloni Vegetable Soup

Name: Toscana Tortelloni Vegetable Soup All In One Pot
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 3 ounce Carrot; 1 unit Yellow Onion; 2 clove Garlic; 1 unit Demi-Baguette; 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; ¼ cup Parmesan Cheese; 2 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

All In One Pot

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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.

Tags:

Veggie

•Easy

Allergens:

Soy

•Wheat

•Eggs

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

3 ounce

Carrot

1 unit

Yellow Onion

2 clove

Garlic

1 unit

Demi-Baguette

(Contains: Soy, 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

(Contains: Eggs, Milk, Wheat)

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3389 kJ

Calories810 kcal

Fat28 g

Saturated Fat14 g

Carbohydrate110 g

Sugar19 g

Dietary Fiber11 g

Protein30 g

Cholesterol90 mg

Sodium2220 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Medium Pot

•Small Bowl

Instructions

PDF

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.