Great for a cold weeknight meal, easy to throw together and super tasty! Use whichever pre-made fresh tortellini you like, I used four cheese. 

TOMATO & TORTELLINI SOUP

Serves 6

INGREDIENTS

1 tablespoon olive oil
1 brown onion, diced
2 stalks celery, diced
1 small carrot, peeled and cubed
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon chilli (optional)
2 tablespoons tomato paste
2 400g tins of tomatoes
1 cup chicken or vegetable stock
1/4 cup basil leaves, roughly chopped
2 tablespoons caster sugar
1/4 cup cream
Salt
Cracked pepper
500g fresh tortellini, I used four cheese

Pesto and parmesan cheese to serve

METHOD

Heat oil in a large heavy based pot over a low heat, add onions, celery and carrots and fry until onions are soft and translucent. 

Add the garlic, oregano and chilli and fry for two minutes. Add the tomato paste, tinned tomatoes, stock and basil leaves and simmer for 30 minutes. 

Using a stick blender or stand blender, blitz until smooth. Add the caster sugar and cream and return to the heat for 10 minutes. Season with salt and pepper. 

Bring a large pot of salted water to the boil, and cook tortellini according to packet instructions. Drain and add to soup. 

Serve soup with a swirl of basil pesto and parmesan cheese.