Hearty Tomato Soup with Cheese Tortellini
- 500g (1.1 lbs) canned crushed tomatoes
- 250g (8.8 oz) fresh cheese tortellini
- 1.9 L (8 cups) water
- 1 medium red onion, chopped
- 1 fresh red chili pepper, chopped
- 1 garlic clove, minced
- 15 mL (1 tbsp) olive oil
- 2 vegetable or meat broth cubes
- 1 tsp salt
- 1 tsp black pepper
- Fresh basil leaves, chopped
- Crusty bread, for serving
1. 1. In a large pot, warm olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. 2. Stir in minced garlic and cook for another minute until fragrant.
3. 3. Pour in canned tomatoes, broth cubes, and water. Bring to a boil, then reduce heat to low and simmer for 10 minutes, allowing flavors to meld.
4. 4. While the soup simmers, cook tortellini according to package instructions in a separate pot. Drain and set aside.
5. 5. Season the soup with salt and black pepper to taste.
6. 6. Carefully add the cooked tortellini to the pot and stir gently to combine.
7. 7. Mix in chopped fresh basil and red chili pepper for added flavor and a touch of warmth.
8. 8. Serve the soup hot, with crusty bread on the side for dipping. Enjoy this comforting, hearty meal!
- Large pot
- olive oil
- cutting board
- knife
- garlic press
- spoon
- colander
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