Tomato and Roasted Red Pepper Soup with crispy Parmigiano Tortellini

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Everyone loves a classic bowl of tomato soup! Especially when the recipe only uses five ingredients. Of course you could add your own flare, a drizzle of cream at the end or a little flourish of basil, go ahead and get creative. The trick to getting the most flavour in this soup is using a can of herb seasoned tomatoes. Roasted red peppers are a no brainer for adding much added sweetness and balance to the tomatoes. I like to use my immersion (hand blender) blender to puree it but it won’t get as silky smooth as if you use a high power blender. But I like the ease of using the immersion blender and how easy it is to clean up. The topper is a crispy fried tortellini and you can choose whatever kind of tortellini you like. However, its important to splurge on the good Parmigiano here as it will make a better crispy skirt around the tortellini. It’s fun, comforting and outrageously delicious.

 

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Tomato and Roasted Red Pepper Soup with crispy Parmigiano Tortellini

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Ingredients

2 tablespoon of butter

1 onion, diced

1 can (796ml/28oz) seasoned, diced tomatoes (about 3 cups)

1 cup, roughly chopped roasted red peppers

1 ⅓ cup water

225g cheese tortellini

  cup grated Parmigiano Reggiano

Salt and Pepper

Instructions

1. Place a medium pot over medium heat. Add the butter. Once the butter is melted add the onion and cook for 3-5 minutes, stirring occasionally, until soft and just starting to brown.  

2. Add the tomatoes, roasted red pepper and water. Cover and bring to a simmer. Simmer for 15 minutes.

3. In the meantime, cook the tortellini according to package directions. Drain and cool slightly. 

4. Place a non-stick 10-inch skillet over medium heat. Sprinkle in all but about 2 tablespoons of the Parmigiano cheese. Top it with three quarters of the cooled tortellini. Then sprinkle the remaining cheese on top of the tortellini. Fry the cheese and tortellini for 5-6 minutes, until it’s golden brown. Use a spatula to flip the entire cheese and tortellini  “pancake”. If it falls apart that’s ok. Cook it for an additional two minutes on the other side. . Transfer to a cutting board. Let it cool until you can handle it. Pull it apart into bite sized pieces.

5. Take the soup off the heat. Use an immersion blender to puree until smooth. If you want it thinner add a bit more water. Taste and add salt and pepper to season. 

6. Serve it up in bowls. Top the soup with the crispy Parmigiano tortellini and remaining plain tortellini.

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4 Comments

  1. Catherine Morrison

    Please email me this recipie.
    Thank you!

    Reply
    • Andrea Buckett

      Unfortunately I don’t have the capacity to email people individual recipes. However, feel free to print it off.

      Reply
  2. Betty

    Please email the recipe to me!

    Reply
    • Andrea Buckett

      Feel free to use the Print function.

      Reply

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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