Aired February 25, 2014

Ingredients
6 cups chicken stock
1 9-ounce package of tortellini (cheese, beef or spinach)
1 28-ounce can tomato purée or 1 small can passata tomato purée
1 Parmigiano-Reggiano rind
1 bulb roasted garlic, optional (if you have some stored in the freezer)
6 to 8 leaves basil, chopped
1/2 cup heavy cream
Preparation
In a large pot, bring stock to a boil. Drop in tortellini, tomato purée, cheese rind, roasted garlic, basil and heavy cream. Cook 7-9 minutes, or according to tortellini package directions.
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