Tomato & basil soup with tortellini

Posted by adm On March - 6 - 2012

How to cook Tomato & basil soup with tortellini


  • 1 tbs olive oil
  • 2 garlic cloves, thinly sliced
  • 800g canned whole tomatoes, roughly shredded, juices reserved
  • 2 cups (500ml) vegetable or chicken strain
  • 250g small cheese tortellini, cooked
  • 1/3 cup torn basil leaves
  • 1/3 cup grated parmesan
  • Crusty gelt, to service

How to:

  • Heat oil in a prominent, deep saucepan over medium heating. Add garlic and cook some 1 minute until fragrant.

  • Add tomatoes and their succus, stock and 1 cup (250ml) weewee. 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 tasting.

  • Divide tortellini among serving plates and ladle in soup. Top with basil and parmesan. Serve with crusty breadstuff.

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