This tomato soup is made with sun-dried tomatoes, vegetables and tortellini pasta.

Summary

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

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Instructions

1. Heat a large cast-iron saucepan (cauldron) over medium-high heat, pour olive oil, heat.
2. Pour onions, carrots, celery and garlic into a saucepan, fry, stirring occasionally, for about 5 minutes.
3. 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.
4. 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.