Ingredients: 1 1/2 T butter 1 T olive oil 1 1/2 medium onions, diced 1 1/2 Yellow bell peppers, diced 4 carrots, sliced 6 large garlic cloves, minced 6 campari or cocktail tomatoes (about 8.5 oz) 1/4 C + 2 T white wine 3 T spelt flour 5 1/2 C chicken stock 3/4 T garlic powder salt to taste (I use 1 1/2 t) pepper to taste (I use 8 grinds) 12 oz cheese tortellini 3/4 C grape tomatoes, cut in fourths 1/4 C + 2 T cream 1/4 C +2 T Pesto Sauce (click for recipe) fresh basil leaves for garnish
Directions: 1. Heat butter and olive oil over med-high heat until butter is melted. Add onions, bell peppers, carrots, and garlic. Cook 8 minutes, stirring occasionally. 2. While, Vegetables are cooking, puree compari or cocktail tomatoes. 3. Add pureed tomatoes and wine. Turn heat down to med and cook 5 min, stirring frequently. 4. Add spelt flour and cook 1 min while stirring. 5. Add chicken stock, garlic powder, salt, and pepper. Cover, turn heat back up to medium-high and bring to boil. 6. Cook Tortellini according to package. 7.Once Soup is boiling, remove cover and continue cooking for 5 minutes. 8. Add grape tomatoes, cream, and pesto. Stir in and turn heat down to low until ready to serve.
To serve: Add one cup soup to bowl, place about 6 tortellini in soup and top with basil leaves.
Notes: *This makes enough for our family of four for two night. The first night I serve with a salad, and the second with breaded eggplant with whipped mozzarella (this will also use leftover pesto sauce from the soup). * When serving two nights, I cook just enough pasta for one night at a time. *I like Rising Moon tortellini *you can purchase pesto sauce if in a hurry, but homemade is pretty easy and delicious. Here's my recipe for Pesto Sauce.