a decadent, creamy treat commonly referred to as Boston Cream Cake. Yellow cake, custard, and chocolate glaze make a delicious trio.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, divided
- ½ teaspoon Italian seasoning
- ¼ teaspoon granulated garlic
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 ½ cups vegetable broth
- 1 zucchini, quartered and sliced
- 1 (9 ounce) package cheese tortellini
- ½ cup heavy whipping cream
- ½ cup freshly grated Parmesan cheese
Instructions
- Heat olive oil in a saucepan until shimmering over medium heat. Add chopped onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 45 seconds. Add 1/2 of diced tomatoes with liquid. Season with Italian seasoning, garlic, onion powder, salt, and pepper. Stir to combine.
- Add in half of the diced tomatoes with liquid. Add in Italian seasoning, salt, pepper, garlic granules and onions powder. Stir to combine.
- Pour remaining tomatoes into a bowl and puree with an immersion blender. Add to sauce with vegetable broth.
- Mix in zucchini and tortellini. Cover and cook until tortellini float on the top and are cooked through, 8 to 10 minutes.
- Stir in cream and cheese until well combined. Taste and adjust seasoning to taste. Serve immediately.
- If you want some meat in your soup, you can add 8 ounces of cooked Italian sausage.