One Pot tortellini soup is my idea of a mid-week dream. And as the promise of cooler nights comes to Brisbane, this is exactly the kind of food I'm looking forward to curling up with a lot at the end of long days at the shop.
Here's why we love it:
- If tomato soup & a big bowl of cheesy pasta had a delicious love child, this would be it ... We're talking a true match made in comfort food heaven.
- One pot tortellini soup requires very little time or attention to prepare...
- And it yields several meals worth of leftovers.
- Almost all of the ingredients can be reliably found in our pantry, freezer, or garden...
- Plus for such a satisfying, proper dinner it leaves behind hardly any washing up.
One Pot Tortellini Soup Recipe
1 tablespoon olive oil
1 large chopped onion
3 cloves garlic, minced
2 bay leaves
A pinch of crushed red pepper flakes
2 (28 oz) cans diced tomatoes
those 2 cans re-filled with water
A large handful of chopped fresh basil
Salt and freshly ground black pepper to taste
1/2 cup plain Greek yogurt (optional, if you like your soup creamy)
a pack of your favourite bought tortellini
Grated Parmesan cheese and fresh basil, for garnish (optional)
1. Put a large pot with your olive oil over a medium heat. Add the onion and garlic and cook for 5 minutes until tender. Stir in the bay leaves and crushed red pepper flakes.
2. Add the diced tomatoes and swill out both cans with an equal amount of water. Stir in the fresh chopped basil and season with salt and black pepper. Simmer for 15 minutes.
3. Remove the bay leaves from the pot and use an immersion blender wand to blend the soup. Stir in the Greek yogurt (if you're so inclined) then add in the tortellini and cook on medium-low until tortellini is tender and risen to the surface, about 7-8 minutes.
4. Serve warm with an added garnish of extra basil and grated parmesan.