Italian Tomato Soup
Serve hot, sprinkled with mozzarella cheese and chopped parsley, if desired.
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, chopped
1 28-ounce can Italian style tomatoes, undrained, cut up
1 tablespoon sugar
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon fennel seed
1/2 teaspoon cayenne pepper
1 (14 1/2-ounce) can beef broth
1 (9-ounce) package fresh cheese-filled tortellini
Shredded mozzarella cheese, if desired
Chopped fresh parsley, if desired
- Heat olive oil in large saucepan over medium-high heat. Add onion, green pepper, and garlic; cook about 3 to 5 minutes.
- Add tomatoes, sugar, basil, salt, fennel seed, and cayenne pepper. Reduce heat to low and simmer, uncovered, about 15 to 20 minutes; stir occasionally.
- Cool for 5 minutes. Pour half of cooled tomato mixture into blender jar. Cover and blend on low speed about 15 seconds. Add remaining tomato mixture. Cover and blend at low speed about 15 seconds. Add remaining tomato mixture. Cover and blend at low speed 15 seconds. lend at high speed about 20 seconds; scrape sides of blender jar every 20 seconds.
- Return mixture to saucepan. Add broth. Bring to a boil. Add tortellini. Reduce heat to low and simmer, uncovered, until tortellini are tender, about 8 to 10 minutes; stir occasionally.