TOMATO AND TORTELLINI SOUP WITH  NO CREAM

This tomato and tortellini soup was bouncing around my head for many months, so I had to get done testing and tasting before summer makes daytime Sahara look like a vacation in the Alps. You can make this in about 30 minutes, and have a great light dinner ready in no time. All the best of pasta, in a considerably lighter dish.

– 4 tablespoons of olive oil – 4 pound of tomato [1.8 kg], diced – 1 teaspoon of oregano fresh leaves – 1 tablespoon chopped basil leaves – 4 cloves garlic , crushed – 1½ teaspoons salt (or more, to taste) – 1 pound tortellini [0.45 kg] (with whichever stuffing you prefer) – ¼ teaspoons pepper freshly-cracked, or ground, (or more, to taste) – ¼ cup freshly-grated Parmesan or Pecorino

Ingredients:

Heat olive oil over low heat in a medium-sized pot (3 qt [3 lt]). Stir in tomatoes, oregano, basil, and garlic, cook and stir until the garlic releases its aroma. Lower heat and simmer covered until the tomatoes are cooked through (about 15 minutes).

Step 1:

Remove from the heat and cool to room temperature. Press the tomatoes using a food mill (Amazon affiliate link) or a fine sieve to separate the "juice" from the solids. Once you're done, discard the solids.

Step 2:

Return the liquid to a pot and heat it over medium heat. Stir in salt. Once it breaks the boil, add the tortellini and simmer covered until the tortellini is cooked through (check cook time in the package).

Step 3:

Remove from the heat, season with pepper to taste. Sprinkle with cheese after serving.

Step 4:

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