As a vegetarian, I obviously subbed the chicken broth with veggie broth, and I thought this was REALLY good. Yes, it has simple ingredients, but it still turned out very good following as is (with the one sub due to dietary preference). I do think I may try adding a little garlic next time I make this. But I certainly did not find it bland. Using fresh basil as suggested in the recipe will make a world of flavor difference over using dried basil. Hugely different flavors there. Thanks for the recipe!
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
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- 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
- 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)
- 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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