Tomato Tortellini Soup

By amybites

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 onion, minced
• 3 garlic cloves, minced or pressed
• Pinch red pepper flakes
• 1 bay leaf
• 2 (28-oz.) cans diced San Marzano style tomatoes with basil
• 1 Tablespoon brown sugar
• 2 slices white sandwich bread, crusts removed, torn into 1-inch pieces
• 2 cups low-sodium chicken or vegetable broth
• Salt and pepper
• 1 (9-oz.) package fresh cheese tortellini, such as Buitoni
• 1/4 cup chopped fresh parsley, for garnish (optional)

Details

Servings 6
Adapted from amybites.com

Preparation

Step 1

Heat 2 Tablespoons of the oil in a large Dutch oven over medium heat until shimmering. Add the onion, garlic, red pepper flakes, and bay leaf and cook until the onion is softened, about 5 minutes.

Stir in the tomatoes with their juice. Stir in the sugar and bread, bring to a simmer, and cook until the bread begins to dissolve, about 5 minutes.

Discard the bay leaf. Stir in the remaining 2 Tablespoons of oil and puree the mixture using an immersion blender until smooth (or transfer to a blender and puree in batches until smooth, then return to the pot). Add salt and pepper to taste.

Stir in the broth and bring mixture to a simmer over medium-high heat. Add tortellini and stir until all tortellini are immersed in liquid. Cover and simmer for 7 to 9 minutes, stirring occasionally, or until pasta is plump and tender. Ladle soup into bowls and top with chopped parsley before serving.

Nutrition information at http://amybites.com/?p=4018