Rachael Perron shares a tomato tortellini soup recipe on KARE 11 Saturday that transforms pantry staples into a delicious winter meal.
GOLDEN VALLEY, Minn. — As the weather starts to cool down, the recipes to make soup begin to ramp up.
Soup can be a good way to eat healthy, especially when you make your own.
Kowalski’s Culinary Director Rachael Perron joined KARE 11 Saturday to show us how to turn basic pantry items and fridge staples into a delicious say-hello-to-winter soup.
RECIPE: Tomato Tortellini Soup
1 tbsp. Kowalski’s Extra Virgin Olive Oil2 cloves garlic, finely minced14 oz. can diced tomatoes14 oz. can cannellini beans, rinsed and drained2 Market Sausages Smoked & Uncured Italian & Mozzarella Sausage Links, diced2 tsp. Kowalski’s Pizza Seasoning2 tsp. brown sugar¼ tsp. freshly ground Kowalski’s Black Peppercorns¼ tsp. crushed red pepper flakes4 cups chicken broth16 oz. Kowalski’s Signature Fresh Pomodoro Pasta Sauce (from the Dairy Department)8.8 oz. pkg. Kowalski’s Fresh Four-Cheese Tortellini (or another flavor)2 tbsp. heavy cream1 tbsp. Kowalski’s Freshly Squeezed Lemon Juice
(Garnishes: freshly grated Kowalski’s Signature Parmesan Cheese, freshly grated lemon zest and thinly sliced fresh basil)
Heat oil in a large, deep pot over medium heat until very hot.Add garlic; cook, stirring constantly, until garlic is fragrant (1-2 min.).Add tomatoes, beans and sausage; cook and stir until liquid from the tomatoes is nearly evaporated (2-3 min.).Add seasoning, sugar, pepper and red pepper flakes; stir for 1 min.Stir in broth and pomodoro sauce; increase heat to medium-high and bring to a low boil.Add tortellini; cook until pasta is tender and hot (about 2 min.; it will float to the surface and swell slightly).Remove pot from heat; stir in cream and lemon juice.Garnish individual servings to taste.
Dining and Cooking