Recipe by Charlotte
"This is a hearty and spicy soup that goes with a crusty Italian bread and a side salad."
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1 (16 ounce) can
whole peeled tomatoes, with liquid
fresh tortellini pasta
red bell pepper, diced
salt and pepper to taste
grated Parmesan cheese
This was very good. I would definitely cut back on the ketchup in the future as it was a little too "sweet" tasting for me. Oh and I will add more liquid as the pasta absorbed a lot. Thanks for a great recipe!
Made it just like the recipe says...guess I'm really not a fan of ketchup-based soup; too sweet & not a lot of depth of flavor. The totellini and cheese on top were the best parts.
This was the first and by far the finest recipe I have made off of this site. Whenever I've served it to my family or dinner guests it is always extremely well received. In fact, my Grandfather literally cries if he finds out I made it and didn't invite him over. The base is so good and versatile, I've tried it with all kinds of different vegetables, stuff I had leftover in the fridge, etc... and it's still marvelous. The only changes I make consistently now - I like the sweet Italian turkey sausage in it, it's not so greasy, I usually do a mix of half beef broth and half vegetable broth and I always cook my tortellini before adding it at the end. And, for the people who can't seem to add the ketchup- try really hard to overcome your fear, you're missing out on one of the keys that adds a certain "richness" to this recipe and (in my opinion) makes it so exceptional. Thank you Charlotte!!!
Great recipe, great soup. Hubs and I both loved it. Super simple to make with most ingredients right at hand. I didn't measure precisely, just kind of threw everything together, but I did use more garlic and less ketchup. I used dried spinach tortellini, cooking it separately and adding it at the last. I wasn't sure I would like the red pepper, something I'm not familiar with in soup, but I did find it a different taste twist I really enjoyed. As for hubs, he enjoyed this soup so much he asked me to send him to work with it for his lunch--for the next two days!
This is one of our favourites. I did change a couple of things. I cook whole Italian sausages in the microwave; then slice them and brown them in a pan a bit. I do not add the zuchinni either. I also never add the pasta to the soup pot; it just absorbs all the broth. I add to the individual soup bowls. FRESHLY grated parmesan is amust. Thanks for a great meal.
I'm a beginner cook. The times I do cook, I have to have a recipe, and I normally follow it exactly. Edits: 1 lb sweet and spicy italian sausage (there was no fat to spoon off) Spinach and cheese tortellini 3 cups beef broth 3 cups vegetable broth Cabernet sauvignon red wine my boyfriend who is a food critic said that the sweet and spicy overpowered the soup. Sweet Italian sausage would have been much better (could not find at store). Make sure the vegetables get well cooked. Apparently mine did not cook long enough!
This soup is a winner. I made it for a church Soup Supper and everyone raved about it. The ketchup is the "secret ingredient" that gives it some real punch and flavor. Rich and delicious, with lots of fresh veggies. My husband, the soup conniseur, loves it!
This soup turned out amazing! I used mild Italian sausage with casings removed. Based on some other comments I modified slightly. I used 8 cups of beef broth and only 1/2 cup of ketchup. I also used a 28 oz. can of crushed tomatoes instead of the whole tomatoes. I did not add the wine. I cooked my tortellini separately and added some to each bowl before serving. Definitely will be making again. My family enjoyed it very much.
* Percent Daily Values are based on a 2,000 calorie diet.
Charlotte's Tortellini Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 227
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