Quick and Easy Tortellini Soup Recipe
Italian influences are easy to see in this simple but really tasty and stupidly quick store-bought tortellini soup with tomato and basil.
Servings 2 Servings
Calories 558kcal
Ingredients
- 300 g Fresh Tortellini 10oz
- 1 Small-Medium Echalion or Banana Shallot 35g
- 2 Garlic Cloves
- 3 tablespoon Olive Oil
- ½ teaspoon Chilli Flakes
- 1 teaspoon Dried Oregano
- 400 ml Vegetable Stock 1⅔ Cups
- 400 ml Tomato Pasatta 1⅔ Cups
- ½ teaspoon Salt
- ¼ teaspoon Sugar
- Fresh Basil to Serve
- Pecorino Shavings to Serve
Instructions
- Cut the shallot in half lengthways, peel it and then dice it as finely as you can.
- Peel the garlic cloves and slice them as thinly as you can.
- Heat a small-medium (18cm) saucepan over a medium heat, and when it is hot, add the olive oil.
- Add the chilli flakes, dried oregano, sliced garlic, and diced shallot, then saute for 2-3 minutes. If the shallots and garlic begin to brown, turn down the heat.
- Pour in the vegetable stock and tomato passata, add the sugar and stir.
- Have a taste and add the salt; you may need more or less depending on your stock.
- Simmer the soup base for 10 minutes.
- Add in the tortellini and cook as per the packet instructions (usually 2-3 minutes).
- Serve with fresh basil and pecorino shavings.
Nutrition
Serving: 1 | Calories: 558kcal | Carbohydrates: 48g | Protein: 25g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 22g | Cholesterol: 43mg | Sodium: 1221mg | Fiber: 8g | Sugar: 12g
