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.

Chicken Marsala Stuffed Baked Potato

I LOVE using potatoes for easy, and affordable meals. And making this stuffed baked potato is really nice, a new…
CONTINUE READING

Semi- Homemade Ramen with Studio 5

Favorite “authentic” grocery store ramens: Nisson Roah Tonkotsu Nisson Roah Umami Soy Sauce Sapporo Ichiban Japanese Tonkotsu Toppings: Shredded Rotisserie…
CONTINUE READING

Loaded Bacon Breakfast Croissant

BIG over the top, loaded with bacon breakfast sandwich. Loaded Bacon Breakfast Croissant 8 bakery croissants 1 lb. bacon slices,…
CONTINUE READING

Cheeseburger Egg Rolls in the Air Fryer!!

Okay. For fun. Let's make a cheeseburger for dinner tonight, a favorite around here just a little differently. This is…
CONTINUE READING