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Creamy Tomato Tortellini Soup
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|2 tablespoons||olive oil|
|1||onion, finely chopped|
|4 large||garlic cloves, minced|
|28 oz (790 g)||diced tomatoes, (or 6 fresh vine-ripened tomatoes, chopped)|
|2 teaspoons||Italian dried herbs, (or seasoning)|
|1/2-1 teaspoon||red chili flakes, (optional) -- adjust to suit your taste|
|4 cups||chicken stock|
|28 oz (790 g)||jar tomato puree, (Passata)|
|3 tablespoons||tomato paste|
|1 cup||heavy cream|
|Salt, to taste|
|pepper, to taste|
|2 9oz (250 g) packet cheese tortellini (I use dried not fresh; choose any flavour you like)|
|1/2 cup||shredded Parmesan cheese|
|4 cups||baby spinach leaves, washed and dried|
|1/4 cup||fresh basil, roughly torn or chopped|
Heat oil in a large pot over medium heat. Sauté onion until soft, then add garlic and sauté until fragrant (about 1 minute).
Add tomatoes, Italian herbs (or seasoning) and chili flakes if using. Let tomatoes cook for about 5 minutes until juices have released and mixed through the flavours in the pot, then mix through chicken stock, tomato puree and tomato paste.
Season with salt and black pepper, to taste. Partially cover pot with a lid; bring to a simmer on low heat for 15 minutes.
Stir in the cream and tortellini, cook on medium-low until tortellini is just cooked, (about 6-7 minutes). Add the parmesan cheese, spinach and basil; stir until wilted. Serve warm.