Tortellini and tomato soup

Ingredients

• 150 gtortellini
• 5tomatoes, peeled, deseeded and finely chopped
• 1onion, finely chopped
• 2garlic cloves, finely chopped
• 800 gtinned Pomodori tomatoes
• 375 mltomato stock
• 375 mlwater
• 1 tbspoil
• 2 tbspbasil oil
• 1vegetable stock cube
• 2 tspdried basil
• 2 tspdried oregano
• to tasteblack pepper
• to tastesalt

Instructions

1. 1

   Soften the onion

   Heat 1 tbsp of basil oil in a pan and cook the onion until softened. Add the garlic and fry briefly, then stir in the chopped fresh tomatoes and another 1 tbsp of basil oil. Simmer for about 15 minutes, until the tomatoes have reduced by half.

2. 2

   Cook the tortellini

   Cook the tortellini in lightly salted water for about 10 minutes, or until tender.

3. 3

   Simmer the soup

   Add the tinned tomatoes, tomato stock, water, vegetable stock cube and a generous twist of pepper to the reduced tomatoes. Stir in the dried herbs and 1 tsp of salt, then simmer gently for 30 minutes. Blend with a stick blender or in a blender, add the tortellini and warm through for about 5 minutes. Garnish with basil or basil oil.

4. 4

   Serve with bread

   Serve with warm, crisp garlic bread.

5. 5

   Make it heartier

   Add more tortellini to turn the soup into a more substantial meal.

What is tortellini and tomato soup?

Tortellini and tomato soup pairs filled pasta with a smooth tomato-based broth, drawing on familiar Italian ingredients such as tomatoes, basil and oregano. This version builds flavour by reducing fresh tomatoes with onion and garlic before adding tinned tomatoes and stock.

Blending the soup creates a silky base, while the tortellini stays whole and tender. It makes a comforting bowl for lunch or dinner, especially alongside garlic bread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 225 calories, 7g protein, 30g carbs, 10g fat.

Tortellini provides much of the carbohydrate and some of the protein, while the basil oil contributes most of the fat. Tomatoes add carbohydrates and fibre, and the stock cube and added salt can make sodium a significant part of the total. Serve with a green salad or other vegetables to round out the meal.

Building the tomato base

Fresh tomatoes: peeling, deseeding and chopping them helps them soften evenly during the first simmer. Cook them until reduced by about half, as directed, before adding the remaining liquids.

Tinned tomatoes: these provide most of the soup’s body and a consistent tomato flavour. Tomato stock and water loosen the mixture, while the stock cube adds seasoning.

Getting the texture right

Blend the soup after its 30-minute simmer, using a stick blender in the pan or transferring it carefully to a blender. Blend until smooth, or stop sooner if you prefer a little texture.

Add the cooked tortellini after blending and warm everything together for about 5 minutes. This keeps the pasta intact rather than breaking it up during blending.

Timing the tortellini

Pasta timing: cook the tortellini separately for about 10 minutes in lightly salted water, following the recipe’s timing. Check that it is tender before draining.

Final warming: stir the tortellini into the blended soup for the last 5 minutes. If your pasta cooks faster or slower than expected, use its tenderness as your cue.

Seasoning the soup

Herbs: dried basil and oregano simmer in the soup for 30 minutes, giving their flavour time to mingle with the tomatoes. Add pepper with the stock and water, then adjust the salt to your taste.

Basil oil: the recipe uses it to cook the onion and fresh tomatoes, and suggests it as a possible garnish. Taste the finished soup before adding more, since the stock cube also contributes salt.

What to serve with it

Garlic bread: serve it warm and crisp alongside the soup for a savoury contrast and something to dip into the tomato base.

A simple green salad also works well if you want a fresh side. For a more filling bowl, follow the recipe’s suggestion to add extra tortellini.

Recipe notes & tips

• Reduce the fresh tomatoes until they have lost about half their volume before adding the stock.
• Keep the heat low during the 30-minute simmer so the soup bubbles gently.
• Blend carefully if using a jug blender, and follow its instructions for hot liquids.
• Taste the soup before adding extra salt because the stock cube is already seasoned.
• Add the cooked tortellini only after blending the soup.
• Serve the soup as soon as the tortellini has warmed through.

Variations

• More tortellini: Add extra pasta for a heartier soup, as suggested in the recipe.
• Fresh basil: Use basil as the garnish instead of basil oil.
• Extra pepper: Add another twist of black pepper at the table for a sharper finish.
• Chunkier soup: Blend briefly or stop before the tomato base is completely smooth.
• Garlic bread: Serve warm, crisp garlic bread alongside the soup for dipping.

Common mistakes to avoid

• Rushing the fresh tomatoes: They need about 15 minutes to reduce by half; give them time before adding the liquids.
• Boiling the soup hard: Keep it at a gentle simmer for the 30-minute cooking stage.
• Blending the tortellini: Blend the soup before adding the pasta so the tortellini stays whole.
• Overcooking the pasta: Check it after about 10 minutes and use tenderness as your guide.
• Adding too much salt at once: The stock cube is seasoned, so taste before adjusting.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until hot throughout; the tortellini may soften further as it sits. If making ahead, store the tortellini separately from the soup where possible.

Frequently asked questions