Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
6 servings (serving size: about 1 1/2 cups)

The dry-packed tomatoes rehydrate in this quickly made soup, eliminating the need to steep them.

How to Make It

Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic; sauté 5 minutes. Add broth and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat; simmer 2 minutes. Add pasta and bok choy; simmer 7 minutes or until pasta is done. Discard bay leaf.

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Ratings & Reviews

Smare91's Review

September 09, 2013

MadamPince's Review

January 09, 2009
I do this soup with 5 Italian sausages added (mix sweet and hot) which really adds flavor (and fat, too, unfortunately! Cook the sausage first and cut into bite-sized pieces.) It's also good with just regular diced tomatoes instead of the sun-dried. Since it makes so much soup, if you only put half the tortellini in when you first make it, and then save the rest of the tortellini for when you re-heat it, the noodles don't get as soggy and it doesn't soak up as much broth.