We finally – finally! – have a full week of fall weather coming. Which also means it’s finally soup weather. YUM.
I made a batch of delicious Tortellini and Red Pepper Soup over the weekend to have on hand for the week and I thought I’d share it with you today. It’s just a few ingredients, can quickly be whipped up on a weeknight, and is full of warm, comforting flavor.
TORTELLINI AND RED PEPPER SOUP
1 Tbs Olive Oil
1 Small Onion, thinly sliced
1 Red Pepper, chopped
4 Cups Beef Broth
1 Package Cheese Tortellini from the refrigerator section (or you could substitute frozen beef ravioli – I’ve done that before too and it’s good).
1/2 Tbs Basil
Parmiggiano Reggiano Cheese (optional)
In a large Dutch oven, heat oil over medium-high heat. Add onion and pepper – cook until tender, 4 to 5 minutes. Stir in broth and bring to boiling. Stir in tortellini, return to boiling, reduce heat. Cook uncovered 7-8 minutes or until pasta is tender. Stir in basil. Add salt and pepper to taste. Serve sprinkled with Parmeggiano Reggiano cheese. Serves 4.
I think this would also be delicious with a can of diced tomatoes added in – I’m going to give that a try next time. 😉