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Tomato and basil soup with tortellini

Name: Tomato and basil soup with tortellini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 garlic cloves, thinly sliced; 800g canned whole tomatoes, roughly chopped, juices reserved; 2 cups (500ml) vegetable stock; 250g small cheese tortellini, cooked; 1/3 cup torn basil leaves; 1/3 cup grated parmesan; Crusty bread, to serve

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10m

20m

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

Cheesy tortellini complements this quick and hearty tomato and basil soup.

1 tablespoon olive oil
2 garlic cloves, thinly sliced
800g canned whole tomatoes, roughly chopped, juices reserved
2 cups (500ml) vegetable 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.