Zuppa di Pomodoro con Tortellini or Tomato Soup with Tortellini
by Editorial Staff
An easy and affordable recipe for tomato soup according to the best traditions of Italian cuisine.
Ingredients
- Broth or water – 200 ml
- Fresh tomatoes – 1.5 kg
- Tortellini or dumplings – to taste
- Bay leaf -1-2 pcs
- Red paprika – 1 piece
- Garlic – 2-3 cloves
- Red onion – 1 piece
- Parsley, basil
- Salt, sugar, pepper – to taste
- Olive oil – 2 tablespoon
Directions
- Grind tomatoes and paprika in a processor, pour into a saucepan and bring to a boil. Add bay leaves, salt and sugar.
- Boil the soup for about 20 minutes, add water or broth if the soup is very thick.
- Chop the onion and 1 clove of garlic and brown in olive oil, add to the soup. Cook for another 5 minutes, put garlic, pepper, parsley or basil in the soup.
- Boil dumplings (tortellini) separately and serve with the soup. Or put dumplings in the soup 7-10 minutes before the end of cooking.
- Serve soup with sour cream and basil or parsley leaves))
- Instead of fresh tomatoes, you can take canned ones in your juice.
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