A tomato soup with a lot of fresh tomatoes, sweet peppers and studded with tortellini. The absence of cream creates a lighter soup that is still comforting and warming.
For soup to be comforting, it doesn’t have to be creamy or thick, it does not have to be high caloric, high carbs. A warm liquid traveling down your throat will also give you a sense of well-being. If you do prefer the cream, I’ll show you in the recipes where you can add it.
What are the ingredients for this Tortellini Soup:
- Onion: I love sweet onions as they don’t overwhelm any recipe, but yellow onion will do equally well
- Garlic or garlic paste
- Butter or oil: only needed to cook the onions.
- Small sweet pepper: these usually come in 3 or 4 colors, red, yellow, orange and green. Pick the color you like, or use all of them for a rainbow of colors
- Small tomatoes: you can go for grape or cherry tomatoes, and also here you have a color variation
- Tomato sauce: home made or store bought. You can also opt for crushed, peeled or diced tomatoes
- Vegetable or chicken stock: if you want a vegetarian soup, clearly go for the vegetable stock
- Cheese Tortellini: check the label if you want to keep the soup vegetarian
- Bay leaf
- Salt & pepper
- Parmigiano Reggiano: Serve this cheese grated or shaved with the soup or in the soup
I personally prefer thinner soups with a lot of ingredients over thicker once, even though I have a fair share of thicker soups on the blog that I equally like. Go figure, I guess there is a time and place for both.
I design most of my recipes for two, as my household is a household of 2, but if your family is bigger or you want to make more of this soup and freeze it for a rainy day, just multiply the recipe.
After thawing the soup, try to warm it to the desired temperature without cooking it to death. The tomatoes and sweet peppers are only cooked for a few minutes, so they keep some of their crunchiness – recooking the soup too long may create mushy vegetables.
Tomato Sweet Pepper Tortellini Soup
- 1 tablespoon butter or use a cooking oil
- 1/2 onion finely chopped
- 1 teaspoon garlic paste 1 minced clove
- 2 cups vegetable stock or chicken stock
- 2 cups tomato sauce
- 6 ounces small tomatoes halved
- 4 ounces cheese tortellini
- 4 ounces small sweet peppers cut in thin rings
- 1 bay leaf
- 2 pinches oregano
- salt & pepper
- 4 leaves basil chiffonade cut
- Parmigiano Reggiano grated
- Melt the butter in a Dutch Oven over medium heat, add the onion and the garlic and cook for about 5 minutes or until tender. Stir occasionally to avoid the onion to become too brown.
- Add the vegetable stock, tomato sauce, small tomatoes, tortellini, sweet peppers, oregano and bay leaf and bring to a boil. NOTE 1.
- Reduce heat and simmer for about 5 minutes. If the tortellini needs more time, simmer longer.
- Remove bay leave, and ass salt & pepper to taste.
- Ladle soup in bowls and sprinkle with basil. NOTE 2.
- Serve Parmigiano Reggiano cheese in a separate bowl.
- If you like to make this a creamy soup, add 1/4 cup of cream at this stage.
- If you like to add cheese to the soup before serving, this is the moment to do it and then add basil on top if cheese.