TOMATO AND TORTELLINI SOUP WITH NO CREAM
This tomato and tortellini soup was bouncing around my head for many months, so I had to get done testing and tasting before summer makes daytime Sahara look like a vacation in t
– 4 tablespoons of olive oil – 4 pound of tomato [1.8 kg], diced – 1 teaspoon of oregano fresh leaves – 1 tablespoon chopped basil leaves – 4 cloves garlic , crushed –
Heat olive oil over low heat in a medium-sized pot (3 qt [3 lt]). Stir in tomatoes, oregano, basil, and garlic, cook and stir until the garlic releases its aroma. Lower heat and si
Remove from the heat and cool to room temperature. Press the tomatoes using a food mill (Amazon affiliate link) or a fine sieve to separate the "juice" from the solids. Once you'
Return the liquid to a pot and heat it over medium heat. Stir in salt. Once it breaks the boil, add the tortellini and simmer covered until the tortellini is cooked through (check
Remove from the heat, season with pepper to taste. Sprinkle with cheese after serving.Step 4:
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