Creamy Tomato Soup with Goat Cheese & Tortellini
A creamy kid-friendly tomato soup with cheese tortellini that is a quick weeknight meal to throw together.
Ingredients
- 1 red bell pepper
- 1 small onion
- 1 garlic clove
- 2 tbsp olive oil
- 1/2 tsp Herb de Provence
- 1/4 cup red wine
- 4 cups low sodium chicken broth
- 1 680 g 24 oz jar of strained tomatoes or crushed tomatoes
- 140 g goat cheese
- 1/3 cup whipping cream 35% cream
- 3 cups cheese tortellini*
- 1/2 tsp salt more or less to taste
Instructions
- Using a mini chopper or food processor, blitz the bell pepper, onion and garlic together until they are very finely minced.
- In a wide 3 1/2 - 4 quart pot, heat the olive oil and sauté the minced bell pepper, onion and garlic with a good pinch of salt and pepper for 3 or 4 minutes over a medium heat.
- When they have softened well, add the Herb de Provence, and red wine.
- Pour in the chicken broth and strained tomatoes and break up the goat cheese into the soup. Let it simmer together for 15 or 20 minutes with the lid on. Stir often to help the goat cheese melt into the soup.
- Check the seasoning and add any salt if needed. Pour in the whipping cream and add the cheese tortellini. Let the soup simmer for another 10-15 minutes depending on if you are using fresh or frozen tortellini.
Notes
Use more tortellini if you want the soup to be thicker and heartier -more like a pasta dish than a soup.