Tomato, Capsicum and Tortellini Soup

    (6)
    1 hour

    Serve with fresh bread and with chives or parsley on top. I make this the night before and reheat it, as it tastes its best the following day.


    3 people made this

    Ingredients
    Serves: 8 

    • 4 red capsicums, quartered and seeded
    • 2 large onions, chopped
    • 4 stalks celery, chopped
    • 5 cloves garlic, chopped
    • 5 cups chicken stock
    • 4 bay leaves
    • 2 (800g) tins diced tomatoes, undrained
    • 1 (400g) tin diced tomatoes, undrained
    • 1 cup grated Parmesan cheese
    • 1 pinch salt and black pepper to taste
    • 2 cups refrigerated cheese tortellini

    Directions
    Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

    1. Preheat the grill and set the oven rack about 15cm from the heat source.
    2. Arrange the capsicum pieces on the rack so they don't touch each other, and grill until the skin is mostly charred and the capsicums are softened, 8 to 10 minutes. Place the capsicums into a resealable plastic zipper bag and allow to cool; strip off skin once cooled. Coarsely chop the capsicums.
    3. Place the chopped capsicums, onions, celery, garlic, chicken stock and bay leaves into a large saucepan over medium heat and bring to a boil. Cover, reduce heat to medium-low and simmer until the onions are and celery are tender, about 15 minutes. Stir in 2 800g tins of diced tomatoes and remove from heat. Remove and discard bay leaves.
    4. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
    5. Return the blended soup to the saucepan and stir in the 400g tin of diced tomatoes and the Parmesan cheese. Bring the soup to a simmer over medium-low heat, whisking constantly to melt the cheese. Season to taste with salt and pepper.
    6. Bring a pot of water to a boil and stir in the tortellini. Boil the tortellini over medium-low heat until tender, about 5 minutes; drain in a colander set in the sink, rinse with water and stir into the soup.

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    Reviews and Ratings
    Global Ratings:
    (6)

    Reviews in English (4)

    by
    7

    I followed the recipe exactly and to be honest it tasted like spaghetti sauce that was missing something. I have a lot left over and am going to try to doctor it up with more hunks of vegetables and maybe some red pepper flakes. Sorry, I was really disappointed.  -  12 Sep 2011  (Review from Allrecipes USA and Canada)

    by
    7

    very good soup, I used roasted onions and red peppers. Made a lot of soup, enough to freeze some. Highly recomend.  -  18 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    1

    I made several changes to the recipe. Maybe the most important one was leaving out the last small canned of diced tomatoes- I didn't want to overwhelm the red pepper flavor, and I think it worked. I also left out the celery, just because I despise celery. Added fresh basil and oregano and just a touch of crushed red pepper flakes. Lots of salt and black pepper. Used freshly grated Parmesan. I have not yet tried it with the tortellini, though I plan to. Yum!  -  27 Sep 2012  (Review from Allrecipes USA and Canada)

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