Fresh Tomato & Tortellini Soup Print Email

A simple soup with great depth of tomato flavor, finished with tasty tortellini, grated Parmigiano Reggiano and fresh sage.

1 small to medium onion, minced
1 TBS extra virgin olive oil (Picual suggested)
2 pounds ripe tomatoes – peeled and chopped
2.5 cups natural chicken stock (More Than Gourmet sugg.)
14 oz can San Marzano tomatoes (LaBella San Marzano sugg.)
1 TBS fresh-snipped sage, or 1 tsp dried
pinches of fine sea salt, black pepper, and crushed red pepper
4-8 oz tortellini or ravioli (Tony's Brand suggested, any flavor)
1/4 cup finely shredded Parmigiano Reggiano or Pecorino cheese
Fresh sage leaves

In a large saucepan, sauté chopped onions in oil until tender. Add tomatoes, stock, canned tomatoes, sage, and pinches of salt and peppers. Bring to a simmer, cover partially, and cook slowly for about 30 minutes – remove from heat and cool.

Meanwhile, cook tortellini in plenty of salted water according to the package directions.

Carefully transfer the cooled soup to a food processor and puree in batches – be careful, hot liquids expand violently when processed! Blend until smooth, transfer back to saucepan and re-heat. Taste and adjust with seasonings, more stock, water, or more cooking time as needed.

Drain tortellini and gently stir into soup, transfer to bowls and sprinkle with cheese, and garnish with fresh sage leaves. Serves 6. – Chef Michaelangelo (mick) Rosacci, --

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