Tomato Garlic Soup With Tortellini
|Simple garlic broth||6 Cup (96 tbs)|
|Garlic broth||6 Cup (96 tbs) (Use A Simple One)|
|Canned tomatoes/4 medium fresh tomatoes||2 Cup (32 tbs), undrained, chopped to make about 3 cups|
|Cheese filled tortellini||9 Ounce (Use Either Fresh Or Frozen)|
|Grated parmesan cheese/Grated pecorino cheese||1 Ounce|
|Chopped fresh parsley||2 Tablespoon|
In a saucepan, bring the garlic broth to a simmer.
While the broth heats, chop the tomatoes.
Add the tomatoes to the broth, return it to a boil, and simmer for 10 to 15 minutes.
In a separate pot, cook the tortellini in boiling water until al dente, 4 or 5 minutes.
When ready to serve, place the tortellini in individual serving bowls and ladle the soup over them.
Serve topped with grated cheese and chopped parsley.