Ingrédients pour Creamy Tomato Tortellini Soup
- Minced Garlic Cloves
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 cup Merlot
- 28 ounces (one 24-ounce jar plus 4 ounces) pasta sauce
- Half And Half
- Frozen Cheese Tortellini
- Fresh Spinach
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Comment préparer Creamy Tomato Tortellini Soup
- Heat 2 tablespoons olive oil in a large stockpot over medium heat. Add 2 minced cloves garlic and 1 medium onion, chopped. Sauté for 5 minutes, until softened.
- Pour in 1 cup Merlot and cook for 2 minutes, allowing the alcohol to evaporate slightly.
- Stir in 28 ounces (one 24-ounce jar plus 4 ounces) of your favorite pasta sauce. Add 1 cup half-and-half. Heat through gently over medium-low heat; do not boil.
- While the soup simmers gently, cook 1 (9-ounce) package cheese tortellini according to package directions.
- Once the tortellini is cooked, gently stir it into the soup along with 5 ounces (about 2 cups) of fresh spinach. Cook until the spinach wilts, about 1-2 minutes.
- Serve immediately and garnish with freshly grated Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
70g
Fat
64g
Carbs
21g