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Tomato & Basil Soup with Tortellini | by nettsu
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Tomato & Basil Soup with Tortellini

Ingredients (serves 4)

 

* 1 tbs olive oil

* 2 garlic cloves, thinly sliced

* 800g canned whole tomatoes, roughly chopped, juices reserved

* 2 cups (500ml) vegetable or chicken stock

* 250g small cheese tortellini, cooked

* 1/3 cup torn basil leaves

* 1/3 cup grated parmesan

* Crusty bread, to serve

 

Method

 

1. Heat oil in a large, deep saucepan over medium heat. Add garlic and cook about 1 minute until fragrant.

2. Add tomatoes and their juice, stock and 1 cup (250ml) water. Bring to a boil and simmer over medium heat for 15 minutes until tomatoes have broken down and mixture is the consistency of a chunky soup. Adjust seasoning to taste.

3. Divide tortellini among serving plates and ladle in soup. Top with basil and parmesan. Serve with crusty bread.

 

Source

 

delicious. - May 2005 , Page 153

Recipe by Nancy Duran

 

my amendments

- add chilli with the garlic - sorry but a dish like this is screaming for a touch of chilli

- i changed the crustybread to bruschetta with parsley & chive butter and parmesan

- also i had to use beef tortellini as i couldn't find any cheese tortellini

- i used tins of chopped tomatoes as I despise having to chop tinned tomatoes (and it gets messy)

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Taken on June 16, 2008