Rating: 4.17 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is one of my absolute favorite soups! Serve with fresh bread and with chives or parsley on top. Sometimes I cook fresh cheese-filled tortellini and put it in the soup. Also, as with all soup, this recipe is only as good as the stock in it -- try to use homemade stock. I make this the night before and reheat it, as it tastes its best the following day.

Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

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  • Arrange the pepper pieces on the broiler rack so they don't touch each other, and broil until the skin is mostly charred and the peppers are softened, 8 to 10 minutes. Place the peppers into a resealable plastic zipper bag and allow to cool; strip off skin once cooled. Coarsely chop the peppers.

  • Place the chopped peppers, onions, celery, garlic, chicken stock, and bay leaves into a large saucepan over medium heat, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the onions are and celery are tender, about 15 minutes. Stir in 2 28-ounce cans of diced tomatoes, and remove from heat. Remove and discard bay leaves.

  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

  • Return the blended soup to the saucepan, and stir in the 14.5 ounce can of diced tomatoes and the Parmesan cheese. Bring the soup to a simmer over medium-low heat, whisking constantly to melt the cheese. Season to taste with salt and pepper.

  • Bring a pot of water to a boil, and stir in the tortellini. Boil the tortellini over medium-low heat until tender, about 5 minutes; drain in a colander set in the sink, rinse with water, and stir into the soup.

Nutrition Facts

217 calories; protein 10.8g; carbohydrates 29.3g; fat 5.5g; cholesterol 20.5mg; sodium 660.6mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 4 stars
07/20/2010
very good soup I used roasted onions and red peppers. Made a lot of soup enough to freeze some. Highly recomend. Read More
(7)

Most helpful critical review

Rating: 3 stars
09/12/2011
I followed the recipe exactly and to be honest it tasted like spaghetti sauce that was missing something. I have a lot left over and am going to try to doctor it up with more hunks of vegetables and maybe some red pepper flakes. Sorry I was really disappointed. Read More
(7)
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/19/2010
very good soup I used roasted onions and red peppers. Made a lot of soup enough to freeze some. Highly recomend. Read More
(7)
Rating: 3 stars
09/12/2011
I followed the recipe exactly and to be honest it tasted like spaghetti sauce that was missing something. I have a lot left over and am going to try to doctor it up with more hunks of vegetables and maybe some red pepper flakes. Sorry I was really disappointed. Read More
(7)
Rating: 4 stars
09/27/2012
I made several changes to the recipe. Maybe the most important one was leaving out the last small canned of diced tomatoes- I didn't want to overwhelm the red pepper flavor and I think it worked. I also left out the celery just because I despise celery. Added fresh basil and oregano and just a touch of crushed red pepper flakes. Lots of salt and black pepper. Used freshly grated Parmesan. I have not yet tried it with the tortellini though I plan to. Yum! Read More
(1)
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Rating: 5 stars
12/01/2016
This was yummy! Much better than some others on All recipes! Read More