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onion garlic celery carrots red bell pepper tomatoes tomato paste water thyme bay leaf salt fresh spinach parsley basil fresh or ¼
Viewed: 31 - Published at: 6 years agoIngredients
- 1/4 cups Olive Oil
- 1-1/2 cup Diced Onion
- 2 cloves Garlic, Sliced
- 1 cup Chopped Celery
- 1 cup Sliced Carrots
- 1 cup Diced Red Bell Pepper
- 14-1/2 ounces, weight Canned Whole Plum Tomatoes
- 1 Tablespoon Tomato Paste
- 2-1/2 cups Water
- 2 sprigs Thyme
- 1 Bay Leaf
- 1/2 teaspoons Salt
- 1/4 teaspoons Ground Black Pepper
- 3 cups Roughly Chopped Fresh Spinach
- 2 Tablespoons Chopped Fresh Parsley
- 1 Tablespoon Chopped Basil
- 2 cups Fresh Or Frozen Cheese Tortellini, Cooked According To Package Instructions
- 1/4 cups Grated Parmesan Cheese, For Garnish
Method
- Heat the olive oil in a large pot over medium heat. Add the onions, garlic, celery, carrots and red bell pepper. Allow veggies to cook in the oil for about ten minutes (give it a stir every few minutes) until the vegetables have softened.
- Meanwhile, in a separate bowl, break up the whole canned tomatoes. I find it's easiest to use my hands to give them a good squish. After the veggies have softened add the tomatoes and tomato paste. Stir to combine. Add the water, thyme and bay leaf. Give it a good stir and adjust the heat so the soup is just simmering. Allow it to simmer for 20 - 30 minutes.
- Remove the bay leaf and thyme stems. Puree the vegetables using either an immersion blender or in small batches using a regular blender (return to the pot once blended). Once blended, over medium low heat, season the soup with salt and pepper. Add the spinach, parsley and basil and stir to combine.
- Once the spinach has wilted into the soup taste again for seasoning. If needed add additional salt and pepper to taste. Stir in the cooked tortellini and serve with some grated Parmesan cheese on top.
