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Meatless Monday recipe of the week: Grilled mozzarella sandwiches with tomato and basil tortellini soup


OK, fair warning: This probably isn't the healthiest Meatless Monday entry ever. We're sorry about that, but it is true that this weekly holiday isn't all salads and stir-fries.

In this case, it's a soup and sandwich affair, with both items heavily on the decadent side. Frozen cheese tortellini and prepared pesto punch up your basic tomato soup. Meanwhile, mozzarella and tomato slices make for a solid grilled sandwich.

Dip, if you like, but you can also eat them separately. We won't tell.

Grilled Mozzarella Sandwiches with Tomato and Basil Tortellini Soup

1 package (22 ounces) frozen cheese tortellini

2 cans (14.5 ounces) tomato soup

1/2 cup half-and-half

1 tablespoon prepared basil pesto

2 tablespoons unsalted butter, softened

8 slices country style bread

8 mozzarella slices

2 ripe tomatoes, sliced thinly

Prepare tortellini according to package directions. Heat soup in a large saucepan and add cooked tortellini, half-and-half and pesto. Simmer on low 5-10 minutes while you prepare sandwiches.

Spread butter on both sides of bread slices. Place two slices of mozzarella and a couple tomato slices on one slice of bread and top with another slice of bread. Place sandwich in a skillet over medium high heat and brown each side until golden and cheese in center has melted.

— Recipe from www.wholefoodsmarket.com


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