Tuscan Tomato Soup

Serves N/A

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Directions

In large saucepan cook onion and garlic in hot oil until tender. Add mushrooms. Cook and stir for 1 to 2 minutes or until tender. Stir in undrained tomatoes, carrot, vinegar and basil. Bring to boil. Reduce heat. Simmer, uncovered, for 10-15 minutes or until desired thickness. Stir in Chik’n Strips. Cook and stir for 1 to 2 minutes or until heated through. Meanwhile, cook pasta according to package directions. Drain. Toss tomato mixture with pasta. Sprinkle with cheese.

Ingredients

  • 4 servings
  • Cook’s Tip: Use full-fl avored herbs like thyme and rosemary early in the
  • cooking process, but add softer, more delicate herbs like basil and cilantro
  • at the end. Make life a little easier! Prepare more sauce than you need for one
  • meal and freeze the rest for a carefree mid-week dinner.
  • Tuscan Tomato
  • Pasta1/2 cup Chopped onion
  • 2 Cloves garlic, minced
  • 1 tablespoon Olive oil or vegetable oil
  • 1 cup Sliced fresh mushrooms
  • 1 can (28 oz) Whole tomatoes,cut up
  • 1/2 cup Shredded carrot
  • 2 tablespoons Red wine vinegar
  • 1 tablespoon Dried basil leaves
  • 1 cup Morningstar Farms®
  • Meal StartersTM Chick’n Strips
  • 8 ounces Spaghetti or fettuccine
  • 2 tablespoons Shaved Parmesan cheese

Parsed from recipe text (no separate ingredient records).