Roasted cherry tomato and spinach tortellini soup
Ingredients
850g/30 oz. cherry tomatoes
1½ tbsp extra virgin olive oil
1 onion finely chopped
2 cloves garlic, minced
1L low-sodium chicken stock (or vegetable stock for a vegetarian option)
250ml water
500g/20 oz. refrigerated tortellini
1 tsp sugar
250g/9 oz. fresh baby spinach
3 tbsp chopped fresh basil
Finely grated Parmesan or pecorino, to serve
Preparation
1
Preheat your oven to 210°C/410°F or set the broiling position.
2
In a bowl, toss the tomatoes with a little olive oil.
3
Spread in one layer in a baking dish and bake for about 30 minutes.
4
Heat the olive oil in a saucepan over medium heat.
5
Add your onion and garlic and sauté until soft, about 3 to 5 minutes.
6
Add the chicken stock and water and bring to a boil.
7
Once the stock boils, add the tortellini, season with salt and pepper and boil as directed on the package.
8
Stir in the sugar, tomatoes, spinach and basil, and cook until the spinach wilts.
9
Serve warm topped with Parmesan or pecorino.
10
Enjoy!
.
Yield:
Serves 6
Added:
Friday, December 5, 2014 - 9:44am
