Cheese Tortellini and Tomato/Zucchini Soup

One of the easiest weeknight dinners you can make ! It’s one pot, minimal mess, is versatile so you can add veggies or meat of your choice and be thoroughly SATISFIED so you’re not sneaking into the kitchen for dinner 🤣. Dip into with some crusty garlic bread and enjoy !! Recipe below ⬇️ 2 tbsp olive oil 1 white or yellow onion, finely diced 4 cloves garlic, grated 2 tbsp tomato paste 2 tsp red chili flakes 1 tsp oregano 15 cherry tomatoes, halved 1 medium zucchini, sliced 5 cups broth 8.8 oz four-cheese tortellini (I love Bertagni brand from Whole Foods) ½ cup parmesan cheese, grated ½ cup heavy cream ¼ tsp dried thyme 1¼ tsp salt DIRECTIONS Slice the zucchini in half lengthwise, then cut each spear in ½ lengthwise again and slice thin. In a large dutch oven heat the olive oil over medium heat. Once the oil is hot, add the onions and let them hem cook until golden at the edges (about 4-5 minutes). Reduce the heat slightly and add the garlic, tomato paste and chili flakes. Let the tomato paste cook, while stirring, for about 3-4 minutes. Next, add the cherry tomatoes and zucchini, salt, and oregano and cook for 3-4 minutes. Increase the heat and add the broth. Bring it to a boil. Once the broth is boiling, add the tortellini and cook for 2-3 minutes (or according to the package directions). Once the tortellini is cooked, stir in the thyme, heavy cream, and parmesan. Simmer on low for about 2 minutes. Serve hot with an additional garnish of parmesan and parsley.

Unbalanced

% Daily Values based on a 2,000 calorie diet