Easy Tomato Tortellini Soup
This tomato tortellini soup is super comforting, outrageously delicious and so simple to make!
Servings: 5 - 6 people
Cost: £2 / $2.50
Equipment
- Large Pot with Lid & Wooden Spoon
- Sharp Knife & Chopping Board
- Jug (for stock)
- Ladle (for serving)
Ingredients
- 10.5oz / 300g fresh Tortellini (see notes)
- 4 cups / 1 litre Chicken Stock, can sub veg stock (both preferably both low sodium)
- 2x 14oz/400g cans of good quality Chopped Tomatoes
- 1/4 cup / 75g Tomato Puree (Tomato Paste in US)
- 1 cup EACH: Onion, Carrot, Celery, Courgette/Zucchini (all finely diced)
- 4 cloves of Garlic, finely diced
- 1 small bunch of Fresh Basil, finely diced (1 small bunch is approx 1oz/30g)
- 1 Parmesan Rind (see notes)
- 2 tsp Worcestershire Sauce
- 1 heaped tsp Italian Seasoning
- 1/2 tsp Sugar, or to taste (see notes)
- Salt & Black Pepper, as needed
- Olive Oil, as needed
Instructions
- Add a drizzle of oil to a large pot over medium-high heat, then add in carrot, celery, onion and courgette/zucchini. Fry until soft and light golden, stirring often (15mins or so).
- Season with a pinch of salt and pepper, then add in garlic and fry for another minute or so. Stir in the tomato puree and fry for 1-2mins (important for it to caramelize/sweeten).
- Pour in stock and chopped tomatoes, then add in Worcestershire sauce, Italian herbs, sugar and parmesan rind. Bring to a gentle simmer then pop on the lid and leave for 20mins.
- Remove the lid and bring to a more rapid simmer, then add in the tortellini and cook for as long as the package suggests. Turn off the heat and stir through the basil. Check for seasoning and adjust if needed.
- Serve up and enjoy (discard parmesan rind as and when you find it).
Video
Notes
a) Tortellini - You can really use any filling you fancy! The last couple of times I've made this I've gone for meaty fillings like prosciutto or chicken, but spinach & ricotta works great, as do other cheese-based varieties. You can use other stuffed kinds of pasta (i.e. ravioli) but just make sure they're small enough to spoon.
b) Parmesan Rind - By the rind, I mean the firm end that usually goes into the food waste. This part is great for soups and stocks because it infuses without falling apart.
c) Sugar - This helps balance out the salty stock and potentially sour tomatoes. I find 1/2 tsp usually hits the sweet spot, but you can add a touch more if you feel it's needed, especially if the tomatoes are still a little sour.
d) Make/Prep Ahead - You can prep it ahead of time, just don't add the tortellini (otherwise it overcooks and goes mushy). Just make the soup up until that point, then allow it to completely cool and tightly store it in the fridge or freezer. Then reheat on the stove with the tortellini (thaw in the fridge first if frozen). You may need to add a dash more water or stock if making ahead as it can reduce a little more.
e) Calories - Whole recipe divided by 5 assuming 1 tbsp olive oil and cheese filled tortellini.
Nutrition
Calories: 267kcal | Carbohydrates: 41.5g | Protein: 10.48g | Fat: 7.6g | Saturated Fat: 2.609g | Polyunsaturated Fat: 0.806g | Monounsaturated Fat: 3.287g | Trans Fat: 0.001g | Cholesterol: 25mg | Sodium: 484mg | Potassium: 623mg | Fiber: 6g | Sugar: 8.23g | Vitamin A: 4833IU | Vitamin C: 27.6mg | Calcium: 185mg | Iron: 2.6mg