This tomato soup is made with sun-dried tomatoes, vegetables and tortellini pasta.
Summary
| Cook Time | 15 mins |
| Course | Soup |
Ingredients
Ingredients- Sun-dried tomatoes, in oil (chopped) – 1.25 cups
- Cheese tortellini – 3 cups (about 330 g)
- Olive oil – 1.5 teaspoon.
- Onions (finely chopped) – 1 glass
- Carrots (cut into thin slices) – 1 cup
- Petioled celery (finely chopped) – 0.6667 cup
- Garlic (chopped) – 2 cloves
- Chicken broth – 5 glasses
- Water – 2 glasses
- Dried basil – ½ teaspoon
- Ground black pepper – ¼ teaspoon.
- Bay leaf – 1 pc.
- Bok choy salad (sliced) – 1 glass
Print Recipe
Pin Recipe Instructions
- Heat a large cast-iron saucepan (cauldron) over medium-high heat, pour olive oil, heat.
- Pour onions, carrots, celery and garlic into a saucepan, fry, stirring occasionally, for about 5 minutes.
- Add broth, water, tomatoes, basil, black pepper and bay leaf into the cauldron, bring to a boil over high heat. Reduce heat and cook vegetables for about 2 minutes.
- Place the tortellini and bok choy in a saucepan, cook for about 7 minutes until the pasta is done. Remove bay leaves and serve soup immediately.
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