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Tomato Sweet Pepper Tortellini Soup
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Tomato Sweet Pepper Tortellini Soup

Author: Marinka
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 minutes
Cook Time10 minutes
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Servings: 2 people

Ingredients

  • 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

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.
  • Reduce heat and simmer for about 5 minutes. If the tortellini needs more time, simmer longer. (NOTE 1)
  • Remove bay leave, and add salt & pepper to taste.
  • Ladle soup in bowls and sprinkle with basil. (NOTE 2)
  • Serve Parmigiano Reggiano cheese in a separate bowl.

Notes

  1. If you like to make this a creamy soup, add 1/4 cup of cream at this stage.
  2. 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.

Nutrition

Calories: 345kcal | Carbohydrates: 52g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Sodium: 2406mg | Fiber: 9g | Sugar: 18g

Nutrition information is automatically calculated, so should only be used as an approximation.

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