Wednesday, January 30, 2013

Tomato Basil Tortellini Soup

January is known as 'soup month'...and for good reason.  Fog, rain, snow and wind have us craving some nice warm comfort food at this time of year.  A zippy version of tomato tortellini soup along with some crusty homemade bread may be just the thing you need on a cold winter's day.

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 4 cups tomato juice
  • 1 14 oz. / 398 ml can diced tomatoes
  • 10 oz. / 350 gr cheese tortellini
  • 1/2 cup chopped fresh basil
  • 1 tablespoon oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup shredded Parmesan cheese 
  • 1/2 cup light cream
  1. Cook garlic in oil over medium heat until fragrant.
  2. Stir in broth, tomato juice and tomatoes.  Bring to a boil.
  3. Add tortellini, reduce heat and simmer for 10 minutes.
  4. Add  basil, oregano, red pepper flakes, cream and Parmesan cheese.
  5. Bring to a boil and simmer for 5 more minutes. 
  6. Sprinkle each serving with additional grated Parmesan cheese.