Tomato & basil soup with tortellini

Cooking Soups Tomato & basil soup with tortellini

You only need a few simple ingredients and half an hour to make this tomato soup with cheesy tortellini.

Lables: Low kilojoule Low sugar Vegetarian Fish free Peanut free Shellfish free Tree nut free
  1. Heat oil in a large, deep saucepan over medium heat. Add garlic and cook about 1 minute until fragrant.
  2. Add tomatoes and their juice, stock and 1 cup (250ml) water. Bring to a boil and simmer over medium heat for 15 minutes until tomatoes have broken down and mixture is the consistency of a chunky soup. Adjust seasoning to taste.
  3. Divide tortellini among serving plates and ladle in soup. Top with basil and parmesan. Serve with crusty bread.

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1 tbsp olive oil
2 garlic cloves, thinly sliced
800g canned whole tomatoes, roughly chopped, juices reserved
2 cups vegetable stock
250g small cheese tortellini, cooked
1/3 cup torn basil leaves
1/3 cup grated parmesan
Crusty bread, to serve

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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