Tomato Tortellini Soup Recipe
What a lovely meal soup this is: my tomato tortellini soup recipe with lots of grated cheese! Great hearty lunch or dinner option...
Ingredients
- 10,5 oz fresh tortellini pasta (300 g)
- 3 ½ cups chicken or vegetable stock (840 ml), warm
- 1 lb canned chopped tomatoes (450 g)
- 1 small onion chopped
- 3 large garlic cloves minced
- 1 medium fresh carrot diced finely
- 1 stalk fresh celery diced finely
- 4 tbsp parmesan cheese grated
- 1 sprig fresh rosemary
- olive oil
- pepper
- salt
Instructions
-
1. Transfer the garlic onion and a splash of olive oil to a pan. Add the rosemary sprig. Place this over medium heat until hot.
-
2. Gently fry the onion and garlic for about 2 minutes in the hot oil. Then add the finely diced carrot and celery.
-
3. Stir well and cook the vegetables for another 2 minutes until a little soft. Then pour in the can of chopped tomatoes.
-
4. Stir the ingredients well. Then add the warm vegetable or chicken stock as well. Season with a good dash of pepper and salt.
-
5. Stir the tomato soup well and bring it to a gentle boil. Cook the soup for another 5 minutes. Then turn the heat higher and add the stuffed tortellini pasta once the tomato soup is boiling well.
-
6. Cook the stuffed tortellini pasta in the hot tomato soup (read the instructions on the package to find out for how long the tortellini has to cook) until tender. Remove the tomato soup from the heat. Then check the seasoning and add extra pepper or salt to taste if necessary. Scoop the tomato tortellini soup into large bowls, sprinkle generously with the grated parmesan cheese and serve piping hot.
