Garden Goodness Soup with Wild Mushroom Agnolotti and Basil Pesto
Fresh vegetables and herbs simmer in a slow cooker then finished with mushroom ravioli and basil pesto.
Flavorful and simple soup made in a slow cooker. I entered this recipe in a contest by Buitoni.
Garden Goodness Soup with Wild Mushroom Angolotti and Basil Pesto
½ medium onion, finely chopped
1 garlic clove, chopped
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 ½ tablespoon olive oil
1 cup peeled, seeded, and chopped fresh or canned tomatoes
1/2 pound zucchini, cut in quarters lengths and chopped into ½ inch pieces
½ pound cremini mushrooms, sliced
1 1/2 cups chicken broth
1 1/2 cups water
1 package of Buitoni Wild Mushroom Agnolotti
3 tablespoons Buitoni Pesto with basil
¼ cup freshly shredded parmesan cheese
1 tsp salt
½ teaspoon black pepper
In a small skillet, cook the onions, rosemary, thyme and garlic in the olive oil over medium heat until the onions are translucent, about 10 minutes.
Transfer the onion mixture into a small slow cooker. Add the mushrooms, zucchini, tomatoes, broth and water. Cover and cook on low for 5 hours, or until the mushrooms and zucchini are tender. Season with salt and pepper, adjusting to taste.
Stir in fresh Buitoni wild mushroom pasta. Cook for 10 minutes, or until pasta is warmed through. Before serving, stir in basil pesto. Ladle soup into bowls and top with shredded parmesan cheese.
*To cook soup on stove top, begin the recipe in a dutch oven. After sautéing the onion mixture add the remaining ingredients except the ravioli and basil pesto. Simmer soup until the vegetables are slightly tender (approximately 15 minutes) then add ravioli and cook for another 10 minutes. Before serving stir in the basil pesto and top with parmesan cheese.
