Tortellini and Tomato Soup with Parmesan Crisps

A hearty and creamy soup dotted with green peas, seasoned with rosemary, and garnished with thin golden Parmesan crisps.

In the heart of Italian cuisine, tomato soup has been a long standing staple in kitchens everywhere. But this classic dish gets a gentle twist with the addition of tender cheese tortellini and a delicate garnish of golden Parmesan crisps. This soup, steeped in the warm, herbaceous flavors of rosemary and dotted with bright green peas, is a perfect example of how a few simple ingredients can elevate a humble bowl of soup into a main course fit for any occasion.

Here, we’ve swapped out basil for a more pungent herb – rosemary – using it to season both the soup and its crispy Parmesan garnish. Fresh tortellini, readily available in the refrigerated sections of most markets, adds a delightful texture and depth to the soup, while Parmesan sticks offer a satisfying crunch and a touch of extra cheese.

See Also

How to Make Cioppino: Italian-American Seafood Stew

This soup is substantial enough to serve as a main course, so consider pairing it with a green salad or another vegetable dish for a complete meal.

To make the Parmesan crisps, simply mix together grated Parmesan, black pepper, and rosemary, then spread the mixture in thin rectangles on a lined baking sheet. Bake until golden, and voila! A delicious and flavorful garnish is born.

Tortellini and Tomato Soup with Parmesan Crisps

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• Author: Patricia Conte
• Yield: 4 -6 servings 1x

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Description

A hearty and creamy soup dotted with green peas, seasoned with rosemary, and garnished with thin golden Parmesan crisps.

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Ingredients

Units USM Scale 1x2x3x

• 8 ounces fresh cheese tortellini
• 1–1/2 tablespoons olive oil
• 1/4 cup diced yellow onion
• 2 cloves garlic (minced)
• 1 14.5 ounce can diced tomatoes in juice
• 8 ounces tomato sauce
• 8 ounces milk
• 6 ounces vegetable broth
• 1 tablespoon tomato paste
• 1/4 cup cream
• 1/2 cup green peas
• 1/4 teaspoon salt (plus extra to season)
• 1/4 teaspoon ground black pepper (plus extra to season)
• 1/2 teaspoon fresh rosemary (finely chopped)

For the Parmesan sticks

• 6 tablespoons grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon fresh rosemary (finely chopped)
• Parchment paper

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Instructions

For the soup

1. Add the oil to a stock pot over medium heat. When hot, add the onion and cook for about 3 minutes, or until they begin to soften. Add the garlic and cook for about 30 seconds.
2. Add the diced tomatoes in juice, the tomato sauce, milk, vegetable broth, and tomato paste to the pot. Stir to combine and simmer for about 15 minutes.
3. Add the cream, salt, pepper, and rosemary to the pot. Add the fresh tortellini and green peas, and cook for about 5 minutes.
4. Serve hot in individual bowls with the Parmesan sticks as garnish.

For the Parmesan sticks

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Add the Parmesan, rosemary, and black pepper to a small bowl and mix to combine.
3. Use 1 tablespoon of the Parmesan mixture for each stick, and place in a mound on the baking sheet. Leave at least 1/2-inch between each stick.
4. Use the back of a spoon to spread the cheese thin and form it into a rectangle.
5. Bake for 5-7 minutes, keeping a close eye on them, until they turn golden.
6. Remove from the oven and allow to cool on the baking sheet. Use a spatula to carefully lift them off the sheet and use for garnish.

• Category: Main, Primi, Zuppa
• Cuisine: Italian