Soups with Tomatoes

**nctomatoman** · February 1, 2006

Tomato Tortellini Soup

1 large sweet onion, thinly sliced
1 large sweet pepper (red, yellow, orange), cut in small cubes
1 small bag peeled baby carrots, cut into small pieces
2 tbsp olive oil
1 can vegetable stock
1 can chicken stock
1 quart canned tomatoes, perferably mixed heiroom varieties
1-2 cups dry cheese filled tortellini
pinches of various dried herbs - fennel, thyme - and if you have it, 1 inch cube of chopped basil in olive oil (we freeze it that way for use over the winter)
grated fresh parmesan reggiano
lots of fresh ground black pepper

Real easy - in a large pot, heat olive oil, and saute onions, peppers and carrots for 5-10 min - until onion is soft. Add stocks and tomatoes, dried herbs and bring to a boil and simmer on very low for 30 min. Add dried tortellini - simmer 15 min. Add basil/olive oil and stir till combined.

Serve with fresh, crusty bread, a nice Zinfandel or Shiraz, with lots of grated parmesan over the top.

February 1, 2006	#1
nctomatoman Tomatoville® Moderator Join Date: Jan 2006 Location: Hendersonville, NC zone 7 Posts: 10,385	Soups with Tomatoes Tomato Tortellini Soup 1 large sweet onion, thinly sliced 1 large sweet pepper (red, yellow, orange), cut in small cubes 1 small bag peeled baby carrots, cut into small pieces 2 tbsp olive oil 1 can vegetable stock 1 can chicken stock 1 quart canned tomatoes, perferably mixed heiroom varieties 1-2 cups dry cheese filled tortellini pinches of various dried herbs - fennel, thyme - and if you have it, 1 inch cube of chopped basil in olive oil (we freeze it that way for use over the winter) grated fresh parmesan reggiano lots of fresh ground black pepper Real easy - in a large pot, heat olive oil, and saute onions, peppers and carrots for 5-10 min - until onion is soft. Add stocks and tomatoes, dried herbs and bring to a boil and simmer on very low for 30 min. Add dried tortellini - simmer 15 min. Add basil/olive oil and stir till combined. Serve with fresh, crusty bread, a nice Zinfandel or Shiraz, with lots of grated parmesan over the top.