tortellini and tomato soup Aisling Larkin six o clock show

Comfort and simplicity in a bowl. This is the most perfect Monday evening supper. This soup uses a quick, simple and aromatic base of onions, garlic and olive oil to create the first layer of flavour. Quickly top with the tomatoes, seasoning and cream, and this soup is a winner. Make it a meal in a bowl, pop in some shop-bought basil and ricotta tortellini and hey presto, a nourishing and wholesome modern family meal in minutes. To take it a step further, shred in some of the weekend’s roast chicken, and you have a dinner to keep everyone happy.

Watch me create this recipe live in the Virgin Media Studios on my weekly cookery segment.

Aisling Signature
tortellini and tomato soup Aisling Larkin six o clock show

Creamy Tomato & Tortellini Soup

This modern family favourite is wholesome, nourishing and full of flavour. A perfect Monday supper after a busy day.
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Soup
creamy tomato soup
,
leftovers
,
roast chicken
,
six O Clock recipe
,
Six O Clock Show
,
tortellini
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients

Ingredients

  • 1 tbsp olive oil
  • 2 onions
  • 3 cloves oak smoked garlic cloves
  • 2 tbsp tomato puree
  • 10 ripe tomatoes
  • 200 mls passata
  • 2 tbsp tomato puree
  • 2 tbsp brown sugar
  • 500 mls stock
  • Seasoning
  • 200 mls cream optional
  • 3 tbsp basil pesto
  • 250 ml fresh spinach tortellini pasta
  • 100 g spinach
  • 1/2 leftover roast chicken shredded
  • 20 g parmesan cheese

Instructions

Method

  • Mise en Place: Peel and dice the onion and garlic. Dice the fresh tomatoes ( remove the core ).
  • Heat the oil in a saucepan. Over a low heat saut√© the onion and garlic for 15-20 minutes.
  • Add in the tomatoes, tomato puree and passata. Stir and cook for about 5 minutes. Pour in the warm stock and allow to simmer for 30 minutes.
  • Add in the brown sugar and blitz for 3 minutes on high power.
  • Taste and season. Stir in the cream now if using.
  • In a separate saucepan, simmer the fresh tortellini for about 2 minutes and then for the last minute add in the spinach. Drain.
  • Pour the pureed soup back in to the saucepan and pop in the pasta and spinach.
  • Shred the roast chicken and pop it in.
  • Serve in to bowls and garnish with parmesan cheese and a dollop of pesto and a sprinkle of black pepper.
  • Serve with crusty bread and savour every delicious drop.

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