Spicy Tomato Tortellini Soup
The weather has took a turn here, I don’t know if it has by you? But cold weather calls for comforting soup. This spicy tomato soup is packed with flavour. Using mainly store cupboard ingredients, it’s all made in one pan - absolute bonus! The tortellini is ready bought, making it a super quick mid week dinner. I’ve chosen spicy sausage pasta, but you can pick a flavour you like. A vegetarian option maybe?
The main flavour component in this dish is the tomatoes. I buy organic tinned tomatoes, the Valfrutta brand specifically. But as long as they are simply tomatoes in tomato juice, you are on to a winner. Plum tomatoes hold a lot more flavour, you can crush them between your hands. If you cook this soup down (minus the tortellini), it would be great to pour over pasta and meatballs.
Spicy Tomato Tortellini Soup
Serves: 2- 4
Prep time: 10 mins
Cook time: 20-25 mins
Total time: 30-35 mins
* Make gluten free by using gluten free stock and pasta
Ingredients
2 x 400g tins chopped tomatoes
1 litre vegetable stock
2 x small brown onion, finely chopped
6 x garlic cloves, minced
100g organic spinach, chopped
Bunch fresh parsley, finely chopped
300g stuffed ready made tortellini pasta
2 x piquillo peppers (from a jar) - optional, chopped
1 & a half tsp chilli flakes
1 tsp sea salt
Pinch black pepper
2 tbsp vegetable oil
Directions
Finely chop onion, mince garlic. Add onion to a large pan with 2 tbsp oil on medium heat. Cook down for five minutes, then add garlic and cook for a further five mins.
Add salt, chilli flakes, peppers, black pepper, stock and tomatoes. Bring to a boil and cook for ten minutes.
Add pasta and cook for five mins on medium heat. Stir in parsley and chopped spinach. Serve immediately.