Ingredients for Pepperoni Tortellini Soup
- Cheese Tortellini
- Minced Garlic Clove
- 4 cups chicken broth
- Whole Tomatoes
- Pepperoni Slice
- Dried Basil Leaves
- Grated Parmesan cheese, to taste
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How to Make Pepperoni Tortellini Soup
- In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and cook for 1 minute, until fragrant.
- Add 1 (28 ounce) can of crushed tomatoes, 4 cups of chicken broth, 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, and 1/4 teaspoon of red pepper flakes (optional). Bring to a simmer.
- Add 1 cup of cubed pepperoni (optional) and 250g of cheese tortellini.
- Continue to simmer for 12-15 minutes, or until the tortellini are cooked through and the soup has thickened slightly.
- Stir in 1/4 cup of chopped fresh parsley just before serving.
- Ladle the soup into bowls and top with grated Parmesan cheese and a sprinkle of fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
14g
Fat
9g
Carbs
1g