last tortellini soup dish has always been one of my favorites, but last week I developed a new respect for it.
A massive, blustery snowstorm has transformed Chicago into a winter paradise in recent days.
When Jack and I return inside from a chilly walk or shoveling snow, a hot bowl of tortellini soup is the ideal way to warm up.
If you're looking for a comfortable, hearty supper right now, you'll enjoy this tortellini soup dish.
It takes just over 30 minutes to cook and is packed with tasty vegetables and herbs, making it ideal for a midweek meal.
The chewy, cheesy tortellini makes it filling and enjoyable to eat, while a colorful kale pesto elevates the entire dish. On a cold night, it will undoubtedly satisfy.
Tortellini, of course! Look for fresh tortellini in the refrigerated section of your supermarket store, or substitute your favorite frozen tortellini.
To make this recipe vegan, substitute vegan cheese tortellini. I like the Kite Hill brand.
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