Tomato-basil tortellini soup
Posted on | June 5, 2008 | | Printer Friendly
Oh, how I wish I had taken a photo of this soup before we hoovered it down for dinner last night. The basic recipe for this soup was in the most recent issue of Delicious in the ‘Tuesday night cooking’ section. We made it on a Wednesday. No matter.
I think the recipe from the magazine was a little sparse and called for a only single can of diced tomatoes. There was no way the basic recipe was going to tide us over for dinner AND lunch the next day (especially when one of us has a little tenant moocher). And, so the recipe took a Jamie Oliver-esque twist and I started adding extra tomatoes and herbs and reducing other things - like chicken broth. No one like watery tomato soup. Yuck.
This is a super quick, easy and healthy meal. We even crumbled some of our homemade ricotta on top. Mmm.
Boyfriendly rating: 5/5 “Just make sure you aren’t wearing your brand.new.shirt when puree-ing the soup.”
Ingredients
- 1 Tablespoon olive oil
- 2 cans diced tomatoes (798ml). Preferably the no-salt added variety.
- 1 cup chicken broth
- 2 cloves garlic - chopped
- 12 sundried tomato slices
- 1/2 tsp each of thyme, basil, oregano
- 2 Tablespoons sugar
- Salt and pepper to taste
- A few stems of fresh basil
- Package of cheese or meat tortellini
How to:
- Boil water in a kettle and soak the sundried tomatoes for 5-10 minutes until they are soft.
- In a pot, add the olive oil and chopped garlic. Stir-fry for a couple of minutes.
- Add the tomatoes, sundried tomatoes, herbs and broth. Bring to a boil and then simmer for 15 minutes.
- Meanwhile, bring a pot of water to boil and cook the tortellini.
- Add the sugar, salt and pepper to the soup.
- Use a hand blender to puree the soup until smooth.
- Chop and add fresh basil to the soup, but reserve some for garnish.
- Spoon soup into bowls, add tortellini and garnish with basil.
Serves 4 as a main course.
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