Classic Tomato Soup

This classic tomato soup recipe is full of bold flavor: easy to make and perfectly seasoned! Serve with grilled cheese…

A Couple Cooks – Recipes worth repeating.

This classic tomato soup recipe is full of bold flavor: easy to make and perfectly seasoned! Serve with grilled cheese for a cozy meal.

Tomato soup recipe

An essential every home cook needs? This classic Tomato Soup recipe! There’s nothing more homey than a big pot bubbling on the stove with its bright garlicky aroma. Add to that a browned, gooey grilled cheese from the griddle and well: it’s basic in all the right ways. Just a like a classic Caesar salad or avocado toast: a great tomato soup is not rocket science but always, always satisfying. This recipe is beyond easy to make and will please everyone in the family (even the picky ones).

Want more soups? Go to Top Healthy Soup Recipes.

What’s in this tomato soup recipe?

Tomato soup is like a good potato salad: everyone has their own family recipe. Here’s our own family favorite: it’s so quick and easy! Here’s what you’ll need:

  • Olive oil
  • Garlic
  • Canned tomatoes: fire roasted if possible
  • Vegetable broth
  • Garlic powder and onion powder
  • Salt
  • Butter
  • Optional ingredients: basil, heavy cream
Tomato Soup Recipe

Flavor secret: fire roasted canned tomatoes

The key to the flavor in this tomato soup recipe? Fire roasted tomatoes. This type of tomatoes is roasted over a flame before canning, which makes the flavor sweet and developed right out of the can. You can absolutely taste the difference versus a plain canned tomato, which can taste bitter. Plus, you can cook fire roasted tomatoes for less time since the flavor is good right away (always a plus!).

Where to find fire roasted tomatoes? They should be available at your local grocery store, offered by several brands. If you can’t find them, simply substitute the best quality canned tomatoes you can find. It really makes a difference in this tomato soup!

Tomato Soup

How to make tomato soup: basic steps

There are lots of ways to make a great tomato soup recipe: here’s our magic formula! The only chopping required is you’ll have to mince some fresh garlic. Other than that, most of the cooking process is just waiting for it to simmer. Here are the basic steps:

  • Step 1, Chop & sauté: Mince the garlic, then sauté in olive oil for 30 seconds.
  • Step 2, Simmer: Add the canned tomatoes, broth onion powder, garlic powder, and salt. Simmer 15 to 20 minutes.
  • Step 3, Blend: Immersion blend or carefully blend the soup (optional).
  • Step 4, Add butter: Add butter and salt to taste. Voila!

Add-ins: fresh basil or heavy cream

Want to spice up your tomato soup recipe? Here are two simple things you can do to add massive flavor to this simple soup:

  • Add ½ cup chopped basil while simmering. This adds the best tomato basil flavor!
  • Add a drizzle of heavy cream to finish. This incorporates a delightful lightly sweet richness and warmth to the texture.

Want more variations? Scroll down for a few more ideas.

Gourmet Grilled Cheese

This tomato soup recipe is fantastic paired with a gourmet grilled cheese sandwich! Here’s how to take a regular grilled cheese and make it gourmet:

  • Use sourdough bread or an other artisan loaf.
  • Spread mayo on the outside of the bread instead of butter. It adds great savory flavor!
  • Use a combo of shredded smoked gouda and cheddar cheese. The smoked gouda really takes it to gourmet status!
  • Add jam or a sliced apple inside. The sweet and savory combo makes it! Try it with tomato, fig or apricot jam, or a thinly slice apple or pear.
Tomato Soup Recipe

Sides to serve with tomato soup (grilled cheese and more!)

Of course, no tomato soup recipe is complete without a toasty grilled cheese on the side! But we’ve got a few more ideas to complete the meal as well. Here are a few of our top sides to serve with tomato soup:

  1. Grilled cheese: Try an avocado grilled cheese or spinach artichoke grilled cheese.
  2. Bread: Grab an artisan bread loaf.
  3. Crackers & cheese: Opt for homemade crackers or almond crackers.
  4. Salad: Try goat cheese apple salad, spinach salad, kale salad, or chopped salad.
  5. Muffins: Try classic corn muffins.

Variations: more tomato soup recipes

Want more flavor variations? This one is our classic, but here are our top tomato soup recipes to make on a regular basis:

This tomato soup recipe is…

Vegetarian and gluten-free.

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Tomato soup recipe

Classic Tomato Soup Recipe


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This classic tomato soup recipe is full of bold flavor: easy to make and perfectly seasoned! Serve with grilled cheese for a cozy meal.


Ingredients

  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 28-ounce can and 1 15-ounce can crushed fire roasted tomatoes
  • 1 quart vegetable broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¾ teaspoon kosher salt, divided
  • 2 tablespoons salted butter
  • Optional: ½ cup chopped fresh basil, 1 splash heavy cream

Instructions

  1. Heat the olive oil to medium heat. Add the minced garlic and cook for 30 seconds to 1 minute until light brown and fragrant. Stir in both cans of tomatoes, vegetable broth, garlic powder, onion powder, ½ teaspoon of the salt, and basil (if using). Bring to a simmer.
  2. Simmer 15 to 20 minutes until slightly thickened and the tomato flavor mellows. Then immersion blend the soup or carefully transfer to a blender and blend until smooth (this step makes it creamier; you can skip this step if you’re ok with the texture as is).
  3. Stir in the remaining ¼ teaspoon salt and 2 tablespoons salted butter. For a richer soup, you can also stir in a splash of heavy cream.
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: Tomato soup recipe

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Chicken Cutlet Caprese Salad

Chicken Cutlet Caprese Salad takes advantage of end-of-summer heirloom tomatoes with lightly pan-fried chicken cutlets, fresh mozzarella, and basil. Chicken Cutlet Caprese Salad This Chicken Cutlet Caprese Salad is the perfect salad for dinner. It’s hearty and flavorful, and I know you’ll crave it again and again! I love a classic caprese salad, so I’m […]

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Chicken Cutlet Caprese Salad takes advantage of end-of-summer heirloom tomatoes with lightly pan-fried chicken cutlets, fresh mozzarella, and basil.

Chicken Cutlet Caprese Salad
Chicken Cutlet Caprese Salad

This Chicken Cutlet Caprese Salad is the perfect salad for dinner. It’s hearty and flavorful, and I know you’ll crave it again and again! I love a classic caprese salad, so I’m always coming up with new variations using the same flavors. Plus, it’s an excellent way to use up the last of my tomatoes in my garden. For some of my other favorite caprese recipes, try my Caprese Chicken Skillet and Air Fryer Burst Tomato Burrata Caprese Salad. You may also love this Air Fryer Chicken Milanese!

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Lemon Pasta

This lusciously creamy lemon pasta recipe is the ideal balance of richness and acidity! It’s a comforting meal or stellar…

A Couple Cooks – Recipes worth repeating.

This lusciously creamy lemon pasta recipe is the ideal balance of richness and acidity! It’s a comforting meal or stellar side dish.

Lemon pasta

Here’s a lusciously creamy pasta that will become the meal of your dreams. Try this Lemon Pasta! It’s rich and silky, with just the right balance of sharp citrus from loads of lemon zest. Don’t consider this a health food or even a healthy spin: it’s here for when you need a properly indulgent bit of pasta. This one is modeled off of a favorite of ours at a fantastic local restaurant and let’s just say: it’ll be tough to put down your fork.

Ingredients in this lemon pasta recipe

This lemon pasta recipe is a mess of citrusy, creamy long noodles smothered in cream, Parmesan and lemon zest. While most of the recipes on this website fit under the umbrella of healthy, this one is all about being just plain amazing. If you prefer a healthy spin, go to Vegan Fettucine Alfredo! For this lemon pasta you’ll need:

  • Pasta: spaghetti or bucatini
  • Milk
  • Heavy cream
  • Butter
  • Garlic
  • Lemon zest
  • Parmesan cheese
  • Salt and pepper
Lemon Pasta Recipe

Use any long noodle (bucatini is best)

You can use any type of long noodle for this lemon pasta recipe. If you have fresh pasta, this would be a great sauce for using it! Of course, it’s much more accessible to use dried long noodles. Here are some options:

  • Bucatini: It’s spaghetti with a hole in it! It lends a deliciously chewy texture to the pasta.
  • Spaghetti: The classic!
  • Linguine: A slightly wider noodle.
  • Fettucine: A flatter and wider noodle.

Of course, this sauce works well with a short noodle as well, if you’re looking for a short pasta! Some ideas: Rigatoni, Penne, Orecchiette and Cavatappi would be great contenders.

How to make lemon pasta: a few tips

This lemon pasta takes just a few minutes to whip up. Here are a few tips to keep in mind during the cooking process:

  • Consider cutting it in half! The recipe below makes 6 to 8 servings, so cut in half if you don’t want leftovers (though they do save well!).
  • Zest the lemons first. You’ll need zest from two lemons, which can take a while. We like using a microplane grater to make quick work.
  • Loosen the sauce with pasta water. Like with many Italian pasta recipes, save a bit of the pasta water after you’ve boiled it: you may need a few splashes to get the sauce to a creamy consistency.
Lemon pasta

Serves a crowd, or works as leftovers

This lemon pasta makes quite a big pot of noodles! You’ll use 1 pound of pasta here, which in our book makes enough for 6 to 8 servings. This might be less than you’re used to when it comes to pasta, but this one is so rich we recommend having smaller servings.

You may want to halve this recipe, or it works great as leftovers! The flavor is still fantastic after 3 days refrigerated. We even ate it cold! You can also reheat it in a skillet with a splash of milk to get it creamy again.

What to serve with lemon pasta

Here’s an important thing about this lemon pasta recipe: how to make it into a meal! The serving size is smaller than you might be used to, because it’s such a rich and fatty pasta. You’ll want to accessorize it with a crisp green salad or some vegetable sides. Here are some ideas:

Lemon pasta

Or, serve it as a simple side dish

Another great way to serve lemon pasta? As a side dish! It works very well with fish or chicken for an elegant meal. Here are a few mains we’d serve it with:

This lemon pasta recipe is…

Vegetarian. For gluten-free, use gluten-free or legume pasta.

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Lemon pasta

Lemon Pasta


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 to 8
  • Diet: Vegetarian

Description

This lusciously creamy lemon pasta recipe is the ideal balance of richness and acidity! It’s a comforting meal or stellar side dish.


Ingredients

  • 1 pound spaghetti or bucatini pasta*
  • 1 cup 2% milk
  • ¾ cup heavy cream
  • 1 teaspoon kosher salt, divided
  • 4 cloves garlic, grated
  • Zest from 2 lemons
  • 5 tablespoons salted butter, sliced
  • ½ cup grated Parmesan cheese
  • Fresh ground black pepper

Instructions

  1. Cook the pasta (and save the pasta water!): Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Save out ½ cup pasta water using a glass measuring cup for the sauce, then quickly drain the pasta.
  2. Make the sauce: In saucepan, add the milk and cream and bring to a simmer over medium heat. As it comes to a simmer, grate in the garlic. Add ½ teaspoon kosher salt, zest of 1 lemon, and 4 tablespoons butter and stir for 1 minute. Slowly sprinkle in the Parmesan cheese, stirring constantly until fully incorporated and the sauce thickens.
  3. Serve: Add the drained pasta to the sauce and toss to combine. Allow to sit 3 minutes. Add the remaining zest of 1 lemon, ½ teaspoon kosher salt, and 1 tablespoon butter. Add a few drizzles of pasta water as necessary until nicely coated. Serve with fresh ground black pepper. Store leftovers refrigerated for up to 3 days (reheats nicely in a skillet with a splash of milk).

Notes

*This quantity serves 6 to 8: make sure to cut in half if you’re serving less eaters! Pair with a green salad or veggie side to round it out as a meal.

  • Category: Main dish
  • Method: Pasta
  • Cuisine: American

Keywords: Lemon pasta

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Beef Stew with Pumpkin

This hearty beef stew cooks low and slow on the stove with pumpkin (or butternut/acorn squash) added when the beef is tender. Serve with crusty bread to soak up every last drop! Beef Stew with Pumpkin When the temperature starts to drop, I love to warm up with a comforting bowl of stew. Therefore, this […]

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This hearty beef stew cooks low and slow on the stove with pumpkin (or butternut/acorn squash) added when the beef is tender. Serve with crusty bread to soak up every last drop!

Beef Stew with Pumpkin
Beef Stew with Pumpkin

When the temperature starts to drop, I love to warm up with a comforting bowl of stew. Therefore, this Beef Stew with Pumpkin hits the spot! It’s made with chunks of beef brown with onions and garlic and then cook on low in a mixture of broth and red wine until tender. The stew is flavored with oregano, thyme, and bay leaf, and fresh pumpkin or winter squash is added halfway through. For some different beef stew recipes, try this Beef and Kabocha Squash Stew and Carne Guisada (Latin Beef Stew).

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Chicken Romano Meatballs

These flavor-packed Chicken Romano Meatballs stuffed with Romano cheese, herbs, and garlic are topped with a lemony white wine pan sauce. Chicken Romano Meatballs These Chicken Roman Meatballs take all the classic Italian Chicken Romano flavors and stuff them into a meatball. The meatballs are served in a light, lemony pan sauce that is wonderful […]

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These flavor-packed Chicken Romano Meatballs stuffed with Romano cheese, herbs, and garlic are topped with a lemony white wine pan sauce.

Chicken Romano Meatballs
Chicken Romano Meatballs

These Chicken Roman Meatballs take all the classic Italian Chicken Romano flavors and stuff them into a meatball. The meatballs are served in a light, lemony pan sauce that is wonderful over pasta. More of my favorite chicken meatball recipes are these Chicken Marsala Meatballs, Harissa Chicken Meatballs, and Buffalo Chicken Meatballs.

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Chicken Cacciatore

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The post Chicken Cacciatore appeared first on Skinnytaste.

Chicken Cacciatore is a rustic Italian chicken dish made with bell peppers and mushrooms simmered in tomato sauce.

Chicken Cacciatore

Chicken Cacciatore

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Loaded Baked Potato & Toppings

Mix and match baked potato toppings for the best easy dinner: a Loaded Baked Potato! It’s customizable to any diet…

A Couple Cooks – Recipes worth repeating.

Mix and match baked potato toppings for the best easy dinner: a Loaded Baked Potato! It’s customizable to any diet and eater.

Loaded baked potato

It can be hard to find a dinner idea that works for everyone, and here’s one we fall back on time and time again: the Loaded Baked Potato! Mix and match any variety of baked potato toppings and you’ve got a delicious dinner that works for almost any diet. We recently did this when we were feeding a crowd (my family in town for a visit) and everyone loved it! There are endless ideas for customizing the meal and it lets every eater get creative. Here’s how to make a loaded baked potato bar and some great topping ideas.

The type of potatoes to use

The best potatoes for a baked potato? Russet potatoes or sweet potatoes. Russet potatoes are the type you’ll generally find for a baked potato. They’re called starchy potatoes and come out with a fluffy texture when baked. Contrast that with waxy potatoes like Yukon gold, red potatoes, or fingerling potatoes: these are best for roasting and mashing.

Sweet potatoes are also a great choice! They have slightly more fiber and different vitamins, as well as a beautifully sweet flavor. Interestingly, they’re very similar in nutrition to the russet potato. (Read more about the nutritional differences at Sweet Potato vs White Potato.)

Baked potato
Use russet potatoes and place them right on the oven grates: no foil required!

Loaded baked potato cooking methods

There are several ways to make a baked potato! Cook the potato, then load it up with the toppings. Here are our top methods for baking a potato, with a few alternative ideas:

  • Classic: Make a classic whole baked potato! Rub the skin with olive oil and prick it with a fork. Place it right on the oven grates (no foil) and bake 20 minutes at 425 degrees Fahrenheit. Then flip and bake 25 minutes more until fork tender (keep baking up to 15 minutes more until tender, depending on the size).
  • Quick baked method: Make a quick baked potato! Cut the potatoes in half and rub with olive oil prick with a fork. Place on a baking sheet and bake at 450 degrees for 25 to 35 minutes, until tender. Mash the tops lightly with a fork before serving.
  • Grilled: Go to Grilled Baked Potato for instructions.
  • Sweet potato: Make a baked sweet potato instead! Use the quick baked method above.
Baked potato toppings

Baked potato toppings

Got your baked potato cooked? Let’s load it up! Here’s where it gets fun and creative. There are two methods for making loaded baked potatoes: you can lay out all the toppings and let the eaters choose, or make up just the ingredients for one of the flavor combinations below. Here are some of our favorite baked potato toppings:

Options for every diet!

The best part about a loaded baked potato bar? There are options for many diets! A loaded baked potato is naturally gluten free. Depending on the toppings, it also works for vegetarian, vegan, pescatarian and omnivore diets.

Of the toppings above, we highly recommend the Vegan Queso as a cheesy vegan topping. The Walnut Taco Meat is also a stellar meat substitute.

Loaded baked potato

How to serve a loaded baked potato

Ready to eat? Here’s how to serve a loaded baked potato: make a baked potato bar!

  • Set out the toppings in bowls as a baked potato bar. It’s fun to lay them out in small bowls and allow the eaters to top the potatoes at the table (or at an island or table if you’re serving a crowd).
  • Accessorize with a green salad. Cut the starchiness with a fresh green salad, like this Arugula Salad, Kale Salad, Tossed Salad, or Mexican Salad.

More healthy dinner ideas

Looking for more easy healthy dinner ideas? Here are some of our top choices:

This loaded baked potato toppings recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Baked potato toppings

Loaded Baked Potato & Toppings!


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

Mix and match baked potato toppings for the best easy dinner: a Loaded Baked Potato! It’s customizable to any diet and eater.


Ingredients

  • 4 russet potatoes
  • 1 tablespoon olive oil
  • 1 ½ cups purchased pico de gallo
  • 15-ounce can black beans
  • ¼ teaspoon kosher salt
  • 1 cup canned corn (or thawed frozen)
  • 1 cup guacamole
  • Shredded cheddar cheese, optional
  • Fresh chopped cilantro
  • Sour cream (or cashew cream)
  • Other topping ideas:

Instructions

  1. Preheat: Preheat the oven to 425 degrees Fahrenheit. (Alternatively, you can use our Quick Baked Potato or Baked Sweet Potato methods.)
  2. Bake the potatoes: Scrub the potatoes and pierce them all over with a fork. Rub each potato with olive oil. Place the potatoes directly on oven rack (with a tray on rack below to catch any dripping oil). Bake 20 minutes and flip with tongs. Bake additional 25 minutes and check for tenderness with a fork. The fork should easily pierce the potato to the center. If not tender, continue baking, up to 15 minutes more depending on size of the potato.
  3. Prep the toppings: Meanwhile, drain and rinse the black beans and mix them with the kosher salt. Drain or thaw the corn. Chop the cilantro. Or follow the notes above for other topping ideas!
  4. Serve: When the potatoes are done, open the tops with a fork and top with the pico de gallo, seasoned black beans, corn, guacamole, cheddar cheese, cilantro and sour cream. Or follow the notes above of your choosing. Enjoy!
  • Category: Main dish
  • Method: Baked
  • Cuisine: American

Keywords: Loaded baked potato, Baked potato toppings

A Couple Cooks - Recipes worth repeating.

Easy Tortelloni

Tortelloni could not be tastier paired with tomato cream sauce! The rich, tangy sauce pairs perfectly with chewy pasta pillows.…

A Couple Cooks – Recipes worth repeating.

Tortelloni could not be tastier paired with tomato cream sauce! The rich, tangy sauce pairs perfectly with chewy pasta pillows.

Tortelloni

Got tortelloni? This delicious pasta is often mistaken for tortellini, but it’s easily the better of the cousin pasta shapes. The larger of the two is delightfully tender, with a generous gooey filling. Here’s our favorite way to serve them: with a tangy, garlicky tomato sauce, with a touch of richness from a hint of cream. It’s a great way to make them into a tasty vegetarian dinner or easy side dish. This one has been a huge hit with any friends and family we serve it to!

What is tortelloni?

What is tortelloni, anyway? It’s easy to grab a package and mistake it for the smaller pasta shape. What is tortelloni vs tortellini?

  • Tortelloni is a pasta shape that is larger than tortellini with a filled center. Tortellini has smaller and is ring shaped, with a hole in the middle. In traditional Italian cooking, tortelloni filling is vegetarian whereas tortellini often has meat. Tortellini is also often served in broth, whereas tortelloni is served with creamy sauces.
  • Where to find it? Tortelloni is easy to find the refrigerated section at your local grocery. It’s usually not available dried or frozen (though you can find tortellini dried and frozen).
  • How to tell the difference quickly? Tortellini has a hole in the middle, tortelloni has a solid center that encloses the filling.
Tortelloni

Ways to serve tortelloni

Tortelloni is our preference over tortellini because it’s larger and more substantial. It’s great for serving with creamy sauces, whereas the smaller pasta shape can get lost. Here are some of the top ways to eat tortelloni:

Tomato cream sauce

Making tomato cream sauce: some tips!

This tomato cream sauce is our favorite way to serve tortelloni. It’s similar to a Vodka Sauce, but instead of slow cooking it for hours you can whip it up in just 30 minutes. Here are a few notes on the process:

  • Find best quality canned tomatoes. The quality of tomatoes makes the sauce. Our top choice is fire roasted, if you can find them: the flavor is sweet and developed right out of the can. Or look for San Marzano, an Italian variety of tomato with a sweet flavor. If you can’t find either, just find the best quality canned tomatoes you can find.
  • The secret ingredient? Fennel seeds. The fennel adds add hearty, meaty flavor that can’t be replicated. Don’t leave it out!
  • Simmer until thickened. This should take between 20 to 30 minutes, depending on the brand of tomatoes. Longer is always better, if you have the time!

Make it a meal: sides for tortelloni

Whip up a pan of this tortelloni, and you’re on your way to a delicious meal! You can serve it as a meatless main, or a side dish in part of a larger spread. We’ve served it as a side dish for salmon in a meal al fresco, and all our guests raved! Here are some ideas for making it into a meal:

Tortelloni

Try it in these tortellini recipes

Can you use tortellini in this tortelloni recipe? Absolutely! These pasta types are easy to swap. You can also use tortelloni in these tasty tortellini recipes:

This tortelloni recipe is…

Vegetarian. For gluten-free, use gluten free tortelloni.

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Tortelloni

Easy Tortelloni


  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

Tortelloni could not be tastier paired with tomato cream sauce! The rich, tangy sauce pairs perfectly with chewy pasta pillows.


Ingredients

  • 18 ounces refrigerated cheese tortelloni*
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • ½ teaspoon fennel seeds
  • 28 ounce crushed tomatoes (fire roasted if possible)
  • 1 ½ tablespoons (double concentrated) tomato paste or 3 tablespoons normal tomato paste
  • 6 tablespoons heavy cream
  • 1/2 yellow onion, peeled
  • ½ teaspoon kosher salt
  • 1 teaspoon dried oregano
  • Fresh ground black pepper
  • To serve: Parmesan cheese, fresh basil (optional)

Instructions

  1. Make the sauce: Mince the garlic. Heat the olive oil over medium heat. Add the garlic and fennel seeds and cook for about 1 minute until fragrant and the garlic is golden (do not allow to brown). Turn the heat to medium low. Add the canned tomatoes, tomato paste, ¼ cup of the heavy cream, the half onion, and the salt. Simmer 20 to 30 minutes until the sauce is thickened. When thickened, remove the half onion and stir in remaining 2 tablespoons heavy cream.
  2. Cook the pasta: Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions (usually around 2 minutes).
  3. Serve: When the sauce is done, add the pasta to the skillet. Top with Parmesan shavings and fresh basil, if desired.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Italian inspired

Keywords: Tortelloni

A Couple Cooks - Recipes worth repeating.

Summer Vegetables with Sausage and Potatoes Skillet (One Pot)

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The post Summer Vegetables with Sausage and Potatoes Skillet (One Pot) appeared first on Skinnytaste.

This easy one-pot skillet dinner is made with chicken sausage, bell peppers, zucchini, baby red potatoes and fresh herbs.

Summer Vegetables with Sausage and Potatoes Skillet
Summer Vegetables with Sausage and Potatoes

I love a meal that only dirties one pot because although I may love to cook, I really don’t love to clean! You can see all my one-pot recipes here, in fact I even have a one pot cookbook (affil link) dedicated to one pot cooking!

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The post Summer Vegetables with Sausage and Potatoes Skillet (One Pot) appeared first on Skinnytaste.

Cilantro Lime Chicken Breast (Grilled or Air Fryer)

Cilantro Lime Chicken Breast is marinated in olive oil, lime juice, lime zest, garlic, and cilantro and cooked in the air fryer or on the grill/grill pan. Cilantro Lime Chicken Switch up your grilled chicken game with cilantro and lime. Chicken breasts can be a little boring, but this marinade makes them a lot more […]

The post Cilantro Lime Chicken Breast (Grilled or Air Fryer) appeared first on Skinnytaste.

Cilantro Lime Chicken Breast is marinated in olive oil, lime juice, lime zest, garlic, and cilantro and cooked in the air fryer or on the grill/grill pan.

Cilantro Lime Chicken Breast
Cilantro Lime Chicken

Switch up your grilled chicken game with cilantro and lime. Chicken breasts can be a little boring, but this marinade makes them a lot more exciting. You can cook the chicken however you prefer – on the grill, grill pan, or air fryer – and add it to bowls, salads, or tacos. For more ways I use this classic flavor combo, try my Cilantro Lime Rice, Cilantro Lime Fish Tacos, and Cilantro Lime Shrimp.

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