Tomato Bisque with Tortellini

Fall in a bowl- featured on Studio 5

Tomato Bisque with Tortellini

1 small onion or shallot diced

1 tsp. olive oil

1 tbsp. dried basil

1 tsp. Kosher salt if needed

1 tbsp. unrefined coconut sugar

28 oz. crushed tomatoes

1 can or 12 oz. coconut milk or heavy cream or half n half

1/2 – 1 lb. frozen tortellini

In a medium to large pot, saute the onion, and olive oil stirring occasionally until tender and golden. Then add the basil, salt and coconut sugar (you can use brown sugar if you don’t have coconut sugar.) Cook for only 2-3 minutes. Then add the tomatoes, coconut milk or cream and bring to a simmer.

You can add the tortellini now, frozen and cook in the soup, or cook separately until aldente (a tender bite to the pasta), and then add to the warm bisque. Garnish with fresh basil or Parmesan cheese if desired.

*TIP- if you want to make this in the crock pot, add the pasta at the beginning frozen, and cook on low for 4 hours.

For more great recipes like this Tomato Bisque, be sure to purchase this cookbook HERE.

Cajun Shrimp Gnocchi

You know you want some.... Comfort food. I seem to be craving it ALL. THE. TIME. Therefore here's another great…
CONTINUE READING

Apple Caramel Quinoa Porridge- Feeding the masses

Caramel Apple Quinoa Porridge Okay folks. Here's a hearty and sweet quinoa porridge just for you! I made it at…
CONTINUE READING

5 recipes, 5 ingredients EACH

Hey! Raise your hand if you need... 1- easy and quick recipes 2- delicious dinners for your entire family 3-…
CONTINUE READING

Salted Caramel Coconut Sugar Cookies *NEW*

Salted Caramel Coconut Sugar Cookies.... oh, yeah... I am literally ALWAYS thinking of ways to up my game with delicious…
CONTINUE READING