Cheese Tortellini with Tomato Sauce

6 servings 

Vegetable cooking spray 

1/2 cup chopped onion 

1 small leek (white park only), very thinly sliced

3 tablespoons chopped shallots 

1/4 cup dry sherry, or reduced-sodium fat-free chicken broth 

1/4 teaspoon salt 

1/4 teaspoon pepper 

1 cup reduced-sodium fat-free chicken broth 

1 medium tomato, chopped 

1 1/2 teaspoons dried thyme leaves 

2 bay leaves 

1 package cheese tortellini, cooked, warm 

1. Spray medium-saucepan with cooking spray; heat over medium heat until hot. Saute onion, leek, and shallots until very soft, 7 to 10 minutes. Add sherry; cook over high heat until liquid is almost absorbed, 2 to 3 minutes. Stir in salt and pepper.

2. Add chicken borth, tomato, thyme, and bay leaves to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until tomato is very soft, about 15 minutes; discard bay leaves. Process mixture in food processor or blender until smooth. Return to saucepan; cook over medium heat until hot, 2 to 3 minutes. 

3. Spoon sauce over tortellini. 

 

Recipe from 1,001 Low-Fat Recipes