This soup is warm and comforting, especially when you add cheese tortellini to it! Mmmmm.
4-6 red peppers
1-2 pints grape or cherry tomatoes
1 onion
6-8 garlic cloves
2 tablespoons olive oil
salt & pepper
1 can diced tomatoes (796 ml / 28 fl oz)
1 cup vegetable stalk
water
1/4 teaspoon crushed red pepper flakes (optional)
1 cup cheese tortellini, cooked
- Remove seeds from red peppers. Chop peppers, tomatoes, onion and garlic.
- Place on baking sheet and drizzle olive oil over all to coat. Season generously with salt and pepper.
- Bake @ 350° for 30-45 minutes, until veggies are cooked and skins soft.
- Place roasted vegetables in large soup pot. Add canned tomatoes, vegetable stalk and water to fill pot.
- Bring to a boil, then turn down to simmer.
- Blend with hand blender until smooth.
- Add crushed red pepper flakes (if you like some heat) and continue to simmer.
- Add cheese tortellini 5 minutes prior to serving.
The prairies encompass everything I love. The quiet, distant sounds that calm; the open air that inspires; the smells that bring comfort, and the sunshine that warms me. My Prairie Story is about sharing all the good things that have been instilled in me growing up and living on the prairies - my new and old family recipes, nurturing my homegrown garden, making my house a home, getting away to our cabin at the lake, and just keeping up with life! ~ Alison Zulyniak
I love the sound of this recipe - and the tortellini are such a great addition. I never thought of adding tortellini to soup - what a fantastic idea!
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