Tomato and Tortellini Soup
Serving: 4 servings
Ingredients
- 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
Instructions
Step 1: Heat
- 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 2: Press the tomatoes
- 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 3: Cook
- 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 4: Serving
- Remove from the heat, season with pepper to taste. Sprinkle with cheese after serving.
Cook's notes
For a vegan version, choose egg-free pasta with a vegan filling, and don't add the cheese.
Nutrition
Calories: 451kcal
