This soup is a meal in itself.
Even though the weather here has barely dropped below 30C (86F) for the last three months, I really fancied making soup this week. I’ve had some spare tortellini in the freezer for a while so figured that it would go nicely with a simple but chunky vegetable soup. I was right 🙂
The great thing about this is that it makes a huge batch which re-heats perfectly for weekday lunches. It is also quick to make and reasonably cheap. The most expensive ingredient is the tortellini, but you can reduce the cost by using a dried variety rather than fresh. Mini ravioli, (even from a can), would work just as well if you don’t have any tortellini. You will need to adjust the cooking time accordingly for the type of pasta you use.
Of course if you need to feed vegetarians then opt for vegetable stock and make sure that your pasta doesn’t have a meat filling.
Ingredients – serves 4 easily:
2 tbsp olive oil
- 2 garlic cloves, crushed
1 large onion, halved and finely sliced
- 3 medium carrots, peeled, halved and sliced
- 2 celery stalks, sliced
- 400g/14 oz can diced tomatoes
- 2 teaspoons dried oregano
- freshly ground black pepper, to season
- 4 and 1/2 cups salt-reduced chicken or vegetable stock
- 1 broccoli head, cut into bite-size florets
- approx 250g/9 oz fresh tortellini or mini ravioli
- finely grated parmesan, to serve
- Put the oil into a large stock pot over a medium heat and add the garlic. Cook for a minute or until fragrant.
- Add the onions, carrots and celery to the pan and cook, stirring regularly, until softened. This will be about 5-8 minutes.
- Add the can of tomatoes, oregano and a good seasoning of black pepper. Cook for a minute.
- Stir in the stock and bring to the boil. Turn the heat down and simmer for 5 minutes.
- Add the broccoli and tortellini to the pan. Return to the simmer then cook for another 4-5 minutes or until the vegetables are tender and the pasta is cooked.
- Serve the soup topped with finely grated parmesan and extra freshly ground black pepper.