Asiago Tortellini

Photo: Oxmoor House

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

Yield: 4 servings (serving size: 1 cup soup and 2 tablespoons cheese)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 267
  • Calories from fat: 29%
  • Fat: 9g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 12.7g
  • Carbohydrate: 34.8g
  • Fiber: 2.3g
  • Cholesterol: 32mg
  • Iron: 0.2mg
  • Sodium: 676mg
  • Calcium: 106mg

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)

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat; drain.
  2. 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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