When we publish recipes here, they’re often recipes that can be prepared quickly. That doesn’t mean we don’t enjoy cooking more elaborate meals occasionally. Quite the opposite. But during the week, it’s all about “quick and easy” recipes. This Quick Tortellini, Bell Pepper & Tomato Soup if into this category, for example. Perfect after work and absolutely delicious! That’s how it should always be, right?!
We like uncomplicated recipes that allow you to quickly put something tasty on the table. And if everything can be prepared in one large pot or a pan without having to dirty a ton of other equipment, we’re especially happy. Who wants to spend ages at the sink after a relaxing dinner, washing loads of dishes? Right?! The less, the better! Lucky you if you got a dishwasher…
Soups aren’t usually our first choice for dinner. I’ll be completely honest about that. At least not those thin soups without much in them. This tomato soup doesn’t fall into that category, of course. The tortellini and veggies provide plenty to bite. That’s the only way we can justify “liquid food”…
Preparing this soup couldn’t be easier. Once you’ve chopped and prepared the ingredients, the soup comes together quickly. You basically just sauté everything one after the other, then deglaze with liquid and season it. After a short cooking time, you add the tortellini to the pot, and a few minutes later, everything is done and ready to be served. Sounds doable, right?!
One-pot soups like this are always a good choice when you need something quick after work but still want your dinner to be delicious. We have many more one-pot recipes on the blog that are also worth trying, of course. So, if you’re looking for more, you’ll definitely find something. You can, for example, enter the word “one-pot” in the search bar, and it will show you everything that’s available.
If you don’t want to search for long, you can take a look right here. Our One-Pot Gnocchi with Chorizo, Sun-dried Tomatoes & Spinach is incredibly delicious and easy to prepare. We love precooked pasta, potato dumplings and such for quick weeknight meals. It makes everything so much easier.
One of our favorite one-pot dishes is certainly our One-Pot Pasta with Broccoli & Creamy Ricotta-Lemon Sauce. It might not look like much, but it tastes absolutely spectacular! The sauce makes all the difference compared to other pasta dishes! You should absolutely try it!
INGREDIENTS / INGREDIENTS
(4 servings)
some olive oil for frying
3.5 oz. (100g) bacon, diced (optional)
1 large red onion, finely chopped
2-3 garlic cloves, chopped
2-3 carrots, cut into small pieces
2 bell peppers (red, yellow, or green), cut into small pieces
2 cups (500ml) veggie stock
17.6 oz. (500g) tomatoes, puréed
1 tsp. dried oregano
salt, pepper
3.5 oz. (100g) sour cream
1 oz. (30g) Parmesan, grated
28 oz. (800g) tortellini (cooled)
1 tsp. baking powder (optional, see note)
some fresh basil for serving
some grated Parmesan for serving
(4 people)
some olive oil for frying
100g bacon, diced (optional)
1 large red onion, finely diced
2-3 cloves of garlic, minced
2-3 carrots, in small pieces
2 peppers (red, yellow or green), cut into small pieces
500ml vegetable broth
500g tomatoes, pureed
1 tsp oregano
Salt, pepper
100g sour cream
30g Parmesan, grated
800g tortellini (refrigerated counter)
1 tsp baking powder (optional, see note)
some fresh basil to serve
some grated Parmesan for serving
DIRECTIONS / PREPARATION
1. Start by preparing the ingredients – dice the bacon, peel, and dice/chop the onion and garlic. Peel the carrots and cut them into small pieces. Remove the seeds from the bell peppers and then cut them into small pieces as well. Have everything ready for cooking.
2. Heat up a large Dutch oven* with some olive oil. Add the diced bacon and fry briefly (optional). If you want to keep the dish veggies-only, simply leave out the bacon. Next, add the onion and garlic and sauté briefly. When both have softened a little, add the carrot and bell pepper pieces. Stir-fry everything for 3-4 minutes. When the carrots and bell peppers have softened a little, deglaze with the veggie stock and puréed tomatoes. Add the dried oregano and season with a generous amount of salt and pepper. Cover the pot, reduce the heat slightly, and let the soup simmer for about 5-6 minutes.
3. Next, add the sour cream and Parmesan cheese and stir in, then add the tortellini and let them cook in the soup for about 3-4 minutes until “al dente”. Season the finished soup with some more salt and pepper to your liking. Serve in bowls with some basil leaves and freshly grated Parmesan on top.
Note: If you get heartburn from tomatoes, you can add 1 teaspoon of baking powder to the soup – this helps to reduce the acidity.
1. First prepare the ingredients – dice the bacon, peel and dice or chop the onion and garlic. Peel the carrots and cut them into small pieces, remove the innards from the peppers and then cut them into small pieces as well. Have everything ready for cooking.
2. Heat a large (cast iron) pot* with a little olive oil. Add the diced bacon and leave it out briefly (optional). If you want to keep the dish meatless, simply leave out the bacon. Next add the onion and garlic and sauté briefly. When both have become a little softer, add the carrot and pepper pieces – Fry everything for 3-4 minutes, stirring constantly. When the carrots and peppers have become a little soft, deglaze with vegetable broth and pureed tomatoes. Also add the oregano and season with a good portion of salt and pepper. Cover the pot, reduce the heat slightly and Let the soup simmer for about 5-6 minutes.
3. Next, add the sour cream and parmesan and stir in, then add the tortellini to the pot and Let them cook in the soup for about 3-4 minutes until they are al dente. Season the finished soup with a little salt and pepper if desired, divide it into bowls and then decorate with basil leaves and freshly grated Parmesan.
A notice: If you have problems with tomatoes and heartburn, you can stir 1 teaspoon of baking powder into the soup at the end – this will bring down the acidity a little.
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Here is a version of the recipe you can print easily.
Description
In case you want something to eat quickly – check this delicious Tomato Soup with Tortellini & Bell Peppers. Easy-peasy and ready in just a few minutes…
some olive oil for frying
3.5 oz. (100g) bacon, diced (optional)
1 large red onion, finely diced
2–3 garlic cloves, chopped
2–3 carrots, cut into small pieces
2 bell peppers (red, yellow, or green), cut into small pieces
2 cups (500ml) veggie stock
17.6 oz. (500g) tomatoes, pureed
1 tsp. dried oregano
salt, pepper
3.5 oz. (100g) sour cream
1 oz. (30g) Parmesan, grated
28 oz. (800g) Tortellini (cooled)
1 tsp. baking powder (optional, see note)
some fresh basil for serving
some grated Parmesan for serving
1. Start by preparing the ingredients – dice the bacon, peel, and dice/chop the onion and garlic. Peel the carrots and cut them into small pieces. Remove the seeds from the bell peppers and then cut them into small pieces as well. Have everything ready for cooking.
2. Heat up a large Dutch oven* with some olive oil. Add the diced bacon and fry briefly (optional). If you want to keep the dish veggies-only, simply leave out the bacon. Next, add the onion and garlic and sauté briefly. When both have softened a little, add the carrot and bell pepper pieces. Stir-fry everything for 3-4 minutes. When the carrots and bell peppers have softened a little, deglaze with the veggie stock and puréed tomatoes. Add the dried oregano and season with a generous amount of salt and pepper. Cover the pot, reduce the heat slightly, and let the soup simmer for about 5-6 minutes.
3. Next, add the sour cream and Parmesan cheese and stir in, then add the tortellini and let them cook in the soup for about 3-4 minutes until “al dente”. Season the finished soup with some more salt and pepper to your liking. Serve in bowls with some basil leaves and freshly grated Parmesan on top.
Notes
If you get heartburn from tomatoes, you can add 1 teaspoon of baking powder to the soup – this helps to reduce the acidity.
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