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.
Prep Time5 minutesmins
Cook Time10 minutesmins
Servings: 2people
Author: Marinka
Ingredients
1tablespoonbutteror use a cooking oil
1/2onionfinely chopped
1teaspoongarlic paste1 minced clove
2cupsvegetable stockor chicken stock
2cupstomato sauce
6ouncessmall tomatoeshalved
4ouncescheese tortellini
4ouncessmall sweet pepperscut in thin rings
1bay leaf
2pinchesoregano
salt & pepper
4 leavesbasilchiffonade cut
Parmigiano Reggianograted
Instructions
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.
Notes
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.