Tomato and Tortellini Soup Recipe: For when you crave a good pasta dish, but would prefer something lighter, this is a great compromise. You'll love it!
Course Dinner, Lunch
Cuisine American, Fusion, Italian
Keyword lighter, winter
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Author Clara Gonzalez
4tablespoonsof olive oil
4lb[1.8 kg] of very ripe tomatoes, diced
1teaspoonof fresh oregano leaves
1tablespoonof chopped basil leaves
4clovesof garlic, crushed
1 1/2teaspoonsof salt(or more, to taste)
1lb[0.45 kg] of tortellini(with whichever stuffing you prefer)
1/4teaspoonsof pepper(or more, to taste)
1/2freshly-grated Parmesan or Pecorino
Heat olive oil over low heat in a medium-sized pot (3 qt [3 lt]). Stir in tomatoes, oregano, basil and garlic, cook and stir until the garlic releases its aroma. Lower heat and simmer covered until the tomatoes are cooked through (about 15 minutes).
Remove from the heat and cool to room temperature. Press the tomatoes using a food mill (Amazon affiliate link) or a fine sieve to separate the "juice" from the solids. Once you're done, discard the solids and return the liquid to a pot and heat over medium heat. Stir in salt.
Once it breaks the boil, add the tortellini and simmer covered until the tortellini is cooked through (check cook time in the package).
Remove from the heat, season with pepper to taste. Sprinkle with cheese after serving.
For a vegan version, choose an egg-free pasta with a vegan filling, and don't add the cheese.