Cheese Tortellini with Tomato-Basil Bisque
A hot bowl of smooth, creamy soup is sure to bring meal satisfaction. This pairs tomato basil with Louisa's four cheese tortellini; ricotta, Swiss, imported Romano, and freshly grated Parmesan. For pasta and soup lovers, this has it all.
Ingredients
- ½ (19-ounce) package Louisa Cheese Tortellini (about 36 tortellini or 3 cups)
- 1 jar (about 24 ounces) tomato-basil or marinara pasta sauce
- 1¼ cups water
- ½ cup heavy whipping cream
- 5 large basil leaves, chopped (¼ cup)
- ½ cup Parmigiano-Reggiano cheese, freshly grated
- ¼ teaspoon ground black pepper
- Chives, minced (optional)
Directions
- In 3 to 4 quart saucepan, heat pasta sauce, water and cream and heat to boiling over medium-high heat, stirring occasionally.
- Add Louisa Cheese Tortellini and cook 5 minutes, stirring occasionally.
- Remove saucepan from heat; stir in basil, Parmigiano-Reggiano, pepper and chives, if using.
Four Cheese Tortellini
