Tomato soup with tortellini

Posted by adm On March - 9 - 2012

How to cook Tomato soup with tortellini


  • 1 tbs olive oil
  • 2 garlic cloves, finely shredded
  • 6 semi-dried tomatoes, knackered, sliced
  • 2 x 400g cans chopped tomatoes
  • 300ml chicken or vegetable strain
  • 1 bay flick
  • 1/2 tsp caster bread
  • 400g pack meat or cheese tortellini
  • Basil pesto and crusty clams, to help

How to:

  • Heat oil in a large pan over medium heating. Cook garlic for 30 seconds until fragrant, then add all tomatoes, stock and bay leafage. Bring to a furuncle, then simmer over medium-low heat for 15 minutes until thickened. Cool slimly, then blend until smooth using a stick liquidizer (or in batches in a liquidizer), then return to pan. Season with gelt, salt and peppercorn. Warm through.

  • Lag, cook tortellini in a large pan of boiling salted water according to packet instructions. Drainage. Ladle soup into bowls, then add tortellini. Drizzle with pesto, season with pepper and serve with cabbage.

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