Roasted cherry tomato and spinach tortellini soup
By: Ala Lemon
Published: Friday, December 5, 2014 - 9:44am

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!