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Tomato Soup with Cheese Tortellini
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Source: https://recipheon.com/en/recipes/soups/tomato-soup-with-cheese-tortellini
About this recipe
Tomato soup with cheese tortellini is a filling variation in which cheese tortellini replaces the usual add-ins. Tomato passata and vegetable broth form a simple, flavorful base, while olive oil enhances the tomato flavor. Cook the tortellini until tender but not overdone so it turns the soup into a complete meal. A few basil leaves add a fresh finishing aroma.
Ingredients
1 liter vegetable broth
450 ml tomato passata
250 g cheese tortellini
1 tablespoon olive oil
a few basil leaves
Steps
Rinse and dry the basil. Measure the tomato passata, broth, olive oil, and tortellini.
Heat the olive oil in a pot, pour in the tomato passata, and cook for 2 minutes, stirring. Add the broth and simmer over low heat for 8–10 minutes.
Add the tortellini to the gently boiling soup and stir carefully. Cook according to the product's package instructions, as fresh, dried and frozen tortellini need different cooking times; 4–6 minutes is not a rule for every type. Check one: the pasta should be tender without a hard edge and the filling should be hot.
Once the tortellini is cooked, remove the pot from the heat, add the basil, and serve.
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