claire freehafer

ingredients

• 18 oz cheese tortelloni
• 6 oz carrots, diced
• 2 yellow onions, diced
• 4 garlic cloves, minced
• 2 demi-baguettes, halved lengthwise
• 3 oz tomato paste
• 28 oz diced tomatoes
• veggie stock
• mushroom stock
• 2 tbsp italian seasoning
• ½ c parmesan cheese
• 2 tsp olive oil
• 2 tbsp butter

instructions

1. heat a large drizzle of olive oil in a large pot over medium-high heat. add carrot, onion, and half the garlic; season with salt (we used 1 tsp) and pepper. cook, stirring, until veggies are tender, 5-6 minutes.

2. add tomato paste to pot; stir to combine, 30 seconds. stir in diced tomatoes, stock concentrates, italian seasoning, and 4½ cups water. cover and bring to a boil.

3. once soup is boiling, reduce heat to medium and uncover. season with salt (1 tsp) and pepper. gently stir in tortelloni. cook, uncovered, until pasta is tender, 7-9 minutes. turn off heat.

4. meanwhile, toast baguette until golden. place 2 tbsp butter and remaining garlic in a small microwave-safe bowl; microwave in 10-second intervals until softened. season with a pinch of salt and pepper. spread onto cut sides of baguette.

5. divide soup between bowls; top with parmesan. serve with garlic bread on the side.