Bertolli Soup Food

BERTOLLI PASTA MEAL COPYCAT

Steps:

• Freeze the pasta sauce in an ice cube tray. Do not fill it full, you want half-full ice cubes.
• Combine sauce cubes, pasta, veggies, and chicken in a freezer bag. Freeze.
• To cook: Heat olive oil in large skillet. Add meal straight from freezer. Cook covered on medium for 10 minutes or until sauce is melted and the vegetables look done. Add cheese and serve.

PAUL BERTOLLI'S CAULIFLOWER SOUP

Steps:

• Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes. Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes. Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly. Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.