Description
Hearty and creamy tomato soup with cheese tortellini and
golden Parmesan crisps – a comforting weeknight meal.
Ingredients
Units
Scale
- 8 ounces (227 g) fresh cheese tortellini
- 1 1/2 tablespoons olive oil
- 1/4 cup (59 ml) diced yellow onion
- 2 cloves garlic
- 1 14.5 ounce (411 g) can diced tomatoes in juice
- 8 ounces (227 g) tomato sauce
- 8 ounces (227 g) milk
- 6 ounces (170 g) vegetable broth
- 1 tablespoon tomato paste
- 1/4 cup (59 ml) cream
- 1/2 cup (118 ml) green peas
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon fresh rosemary
- 6 tablespoons grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon fresh rosemary
- Parchment paper
Instructions
- For the soup
- 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.
- 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.
- Add the cream, salt, pepper, and rosemary to the pot. Add the fresh tortellini and green peas, and cook for about 5 minutes.
- Serve hot in individual bowls with the Parmesan sticks as garnish.
- For the Parmesan sticks
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
- Add the Parmesan, rosemary, and black pepper to a small bowl and mix to combine.
- 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.
- Use the back of a spoon to spread the cheese thin and form it into a rectangle.
- Bake for 5-7 minutes, keeping a close eye on them, until they turn golden.
- 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.
Notes
- For a richer flavor, use homemade tomato sauce instead of canned.
- If you don’t have fresh rosemary, substitute 1/4 teaspoon of dried rosemary.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 40