Main Course
Creamy Tomato & Tortellini Soup
This modern family favourite is wholesome, nourishing and full of flavour. A perfect Monday supper after a busy day.
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
Method
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 sauté 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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