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Asiago Tortellini

Photo: Oxmoor House
Prep time 5 mins
Cook time 13 mins
Yield 4 servings (serving size: 1 cup soup and 2 tablespoons cheese)
When boiling water for the pasta, start with hot tap water and cover the pot with a lid. This is a surefire way to speed up your cook time. Serve this pasta dish with Black Pepper–Garlic Flatbread to soak up the basil-infused broth.Prep: 5 minutes; Cook: 13 minutes

Ingredients

  • 1 (9-ounce) package fresh three-cheese tortellini
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 2 plum tomatoes, chopped
  • 1/4 cup chopped fresh basil
  • 1/2 cup (2 ounces) shaved fresh Asiago cheese
  • Basil leaves (optional)
  • Freshly ground black pepper (optional)

Nutrition Information

  • calories 267
  • caloriesfromfat 29 %
  • fat 9 g
  • satfat 4.1 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 12.7 g
  • carbohydrate 34.8 g
  • fiber 2.3 g
  • cholesterol 32 mg
  • iron 0.2 mg
  • sodium 676 mg
  • calcium 106 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat; drain.

  2. While pasta cooks, combine broth and tomato in a medium saucepan; bring to a boil. Remove from heat; stir in basil. Cover and let broth mixture stand until pasta is done. Add drained pasta to broth mixture. Ladle soup into shallow bowls; sprinkle each serving with cheese. Garnish with basil leaves and pepper, if desired.

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