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
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)
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain.
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.
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!
I did 4 cups of broth and added other veggies (mushrooms, bell pepper, bok choy, green onions) and cilantro. Without those this recipe would have been very boring. I did like that it was a nice light meal, but still didn't love it. Will try again adding some other seasoning to the broth and see if that helps. If not, probably not a keeper.
My husband and I LOVE this recipe. You absolutely have to use fresh tortellini, and if you're using dry basil remember to use 1/3 the amount! I use a vegetable peeler to shave the block of asiago - it works well and the end result is very pleasing to the eye. The leftovers freeze and reheat well, so I always make a double or triple batch at a time so my husband can bring it to work for lunches.
This recipe was quick and simple. My husband does not like soup so I was able to not put as much broth in his bowl so he would think it wasn't a soup. I didn't use as much basil as the recipe suggested and I did use dry basil.
I didn't care for this dish AT ALL. It was extremely bland and seemed like a waste of all the nice ingredients... it pretty much just tasted like chicken broth and didn't reheat well the next day either.
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