Asiago Tortellini Soup with Black Pepper Flatbread

Since we have been experiencing hints of fall weather recently, I decided to make a soup for dinner the other night. I came across this recipe on the Cooking Light website and was happy I did. This was so simple and very fast. I made a black pepper flat bread as suggested and it was the perfect compliment!

Asiago Tortellini Soup
Courtesy of Cooking Light

Ingredients: 

-1 (9-ounce) package fresh three-cheese tortellini 
-1 (14-ounce) can fat-free, less-sodium chicken broth (vegetable broth if making vegetarian)
-2 plum tomatoes, chopped 
-1/4 cup chopped fresh basil 
-1/2 cup (2 ounces) shaved fresh Asiago cheese 
-Basil leaves (optional) 
-Freshly ground black pepper (optional)
 

Directions:
Cook pasta according to package directions, omitting salt and fat; drain.

While pasta cooks, combine broth and tomato in a medium saucepan; bring to a boil. Remove from heat; stir in basil. Cover and let broth mixture stand until pasta is done. Add drained pasta to broth mixture. Ladle soup into shallow bowls; sprinkle each serving with cheese. Garnish with basil leaves and pepper, if desired.


Black Pepper Flatbread
Courtesy of Cooking Light 

Ingredients: 

2 garlic cloves, minced 
1 tablespoon minced fresh oregano 
1 1/2 teaspoons coarsely ground black pepper 
1/4 teaspoon kosher salt 
1 (13.8-ounce) can refrigerated pizza crust dough 
Cooking spray

Directions:

Preheat oven to 400°. Combine first 4 ingredients in a small bowl. Unroll dough onto a baking sheet coated with cooking spray; form into a 12 x 9–inch rectangle. Lightly coat top of dough with cooking spray; sprinkle evenly with garlic mixture. Bake at 400° for 15 minutes or until golden. Cool flatbread; cut into 6  large slices.




 

Garlic and Sun-Dried Tomato Corn Muffins

I made these corn muffins for a New Years Eve party my friend hosted. She mentioned they were going to serve Italian soup so I thought these would be a perfect addition. Since I thought to make these at the  last minute, I was very happy they were incredibly easy to make. As they baked in the oven the smell literally permeated the entire apartment and I could not wait to try them out. I have to admit I tried a few before I took them to the party!  Everyone at the party raved about how good they were so needless to say they were a hit.

Garlic and Sun-Dried Tomato Corn Muffins
Courtesy of Giada's Kitchen

2 (8 1/2-ounce) packages Jiffy corn muffin mix


2 cups frozen whole kernel corn, thawed

3 garlic cloves, minced

2/3 cup diced sun-dried tomatoes packed in oil ( 8-ounce jar)

2/3 cup buttermilk

2/3 cup sour cream

2 large eggs



Preheat the oven to 375 degrees F. Grease 2 muffin tins.

In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.