This cheesy tortellini soup paired with tomatoes, herbs and garlic makes for an amazingly filling and unforgettable soup. Perfect for cold winter nights!
Serves: 4 Preparation time: 5′ Cooks in: 25′ Ready in: 30 ‘
250g cheese tortellini
1 tin canned tomatoes, chopped
1 tbsp tomato puree
1 tsp sugar
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1 medium onion, finely chopped
1 large garlic clove, finely chopped
1 red pepper, finely chopped
900ml chicken stock
½ cup extra-virgin olive oil
fresh basil, a handful of leaves
salt, freshly ground black pepper
In a medium pan heat the oil, add onion, garlic and pepper and fry for 5 minutes until starting to soften.
Add chopped tomatoes and puree dissolved in a little water, season with salt and pepper, add sugar and stir in chicken stock. When soup boils, reduce heat and simmer for 10 mins.
Stir in tortellini or other short pasta of your choice, dried herbs and boil until tortellini are cooked al dente. Add fresh basil leaves, stir and serve soup hot in bowls, sprinkling with a little grated parmesan if you like.