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Sun-Dried Tomato Tortellini Soup

The dry-packed tomatoes rehydrate in this quickly made soup, eliminating the need to steep them.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic; sauté 5 minutes. Add broth and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat; simmer 2 minutes. Add pasta and bok choy; simmer 7 minutes or until pasta is done. Discard bay leaf.
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RECIPE MADE WITH LOVE BY

@LMillerRN
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@LMillerRN
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"The dry-packed tomatoes rehydrate in this quickly made soup, eliminating the need to steep them."
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  1. Ginny Sue
    I was hesitant about the large amount of sundried tomatoes in this recipe, but they do add a lot of character to this soup. The tomatoes add an earthy, complex flavor and wonderful color. Very good!
    Reply
  2. LMillerRN
    The dry-packed tomatoes rehydrate in this quickly made soup, eliminating the need to steep them.
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