Tuesday, June 18 2013, 11:48 AM MDT
Tomato Garlic Soup with Cheese Tortellini
As Aired on May 17, 2013
Recipe Courtesy of Pinterest
6 c. Simple Garlic Broth (see recipe below)
2 c. undrained canned tomatoes (I used diced), or 4 medium fresh tomatoes (~3 c. chopped)
9 oz. fresh or frozen cheese-filled Tortellini
freshly grated Parmesan
chopped fresh parsley
freshly ground black pepper
1.) In a saucepan, bring the garlic broth to a simmer. While the broth heats, chop the tomatoes (or use diced like I did). Add the tomatoes to the broth, return it to a boil, and simmer 10-15 mins. I puréed the soup with my immersion blender at this point.
2.) In a separate pot, cook the tortellini in boiling water until ad dente (read package directions). Drain.
3.) When ready to serve, place the tortellini in individual serving bowls and ladle the soup over them. Serve topped w/ grated cheese and chopped parsley and a grinding of black pepper.
Simple Garlic Broth
8 c. vegetable stock, or 8 c. water 2 cubes vegetable bouillon
3 Tbs. minced garlic (1 large or 2 small heads)
2 Tbs. olive oil
½ tsp. paprika (I used smoked paprika)
1 sprig fresh sage
1 sprig fresh thyme
several sprigs fresh parsley
salt and ground black pepper, to taste
1.) In a covered pot, bring the stock or water to a boil. In a soup pot on low heat, gently sauté garlic in olive oil until golden, taking care not to let it brown. Add the boiling stock or water with bouillon. Stir in the paprika. Tie the fresh herbs in a bundle or just throw 'em in and fish 'em out later like I did and add to pot.
2.) Bring the broth to a boil and simmer for 15 minutes, or up to 30 for a more intense flavor. You know I went for the full 30! The garlicky-er the better! Remove herbs and season with salt and pepper.
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