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.
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