Creamy mushroom and tortellini soup

Here is a heart-warming, healthy dish where adding tortellini makes the soup a meal on its own.

Nutritional tip: use a low-sodium stock or cook your own from chicken bones. For a more substantial meal, add some protein. for example chicken breasts, beef ragu, chickpeas and/or lentils.

Did you know that cooked tomato is a good source of lycopene, which is a powerful antioxidant? It's known for its potential to protect against cancer (specifically prostate cancer), improve heart health, and enhance skin and eye health.

INGREDIENTS

Olive oil & salted butter
1 medium onion — chopped
4 cloves of garlic — minced
3 stalks of celery + leaves — chopped
1 can whole peeled tomatoes
500g punnet fresh cherry tomatoes — cut in half
1.5 cups chicken broth or vegetable stock
2 tbsp sugar
Salt and pepper
1 sprig fresh thyme or 1 teaspoon of dried thyme
¾ cup double-cream yoghurt
250g spinach & ricotta tortellini
Fresh basil
¼ cup fresh cream for garnish

INSTRUCTIONS

In a large pot, over medium heat, add a couple of tablespoons of olive oil and a knob of salted butter. Add the onion, celery (with leaves), and garlic. Sauté for about five minutes until soft.
Add the can of whole peeled tomatoes, halved cherry tomatoes and brown sugar. Give it a good stir.
Add the chicken broth and bring to a gentle boil. Add fresh thyme, and let it simmer partially covered for about 20 minutes.
In a blender (or you can use a stick blender), blend the soup until smooth.
Return the blended soup to the pot, stir in the cream and season with salt and pepper to taste.
Add the tortellini and cook until they float to the top.
Fill up your soup bowls and garnish with fresh basil, a drizzle of cream and freshly ground black pepper.

Recipe supplied by Rediscover Dairy.