Don’t be fooled by the name of the dish. This is not just a soup. It’s spoonful after spoonful of taste bud heaven. So much so, that each time I make this my husband cannot concentrate on anything except the next spoonful of food. It really is that good. Creamy, spicy (not too much) and hits that comfort spot just right.
I use cheese & tomato filled tortelloni for this dish but you could use other fillings or even ravioli. Just make sure its the fresh pasta from the chilled foods aisle.
Also, don’t leave out the potato. I know it’s double carbs, but I’ve tried it before without and the taste is just not the same. That extra starch really helps to round out the flavour.
Remember to go slow with your soffritto (onion, celery and carrots). Don’t be tempted to speed up and cook them quickly or it will completely change the flavour profile. They are the base of the soup.
Serves 2-4
Time - 1 hour
Ingredients
- 2 tsp olive oil
- A knob of butter
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 1 carrot, peeled and finely chopped
- 1 tsp dried thyme
- 3 garlic cloves, finely chopped
- 4 green chillies, finely chopped
- 150ml dry white wine or vermouth
- 1½ tbsp plain flour
- 1 tsp paprika
- 1 litre veg stock
- 1 red bell pepper, diced
- 1 medium potato, peeled and diced
- 1 pack (300g) fr
tortelloni
- 100ml single cream
- 150ml double cream
- Salt & Pepper to season
- Coriander to garnish
Method
Heat the oil and butter in a large saucepan over a medium heat and add the onion, celery and carrots. Stir well.
Reduce the heat very slightly and continue to cook for 15 minutes, stirring frequently, until the onions are coloured and soft but not burnt. This is your soffritto base for your soup.
Add the garlic and cook slowly for a further 5 minutes. Add the chillies and stir well.
Turn up the heat to medium and pour in the wine and cook the alcohol off for a few minutes.
Stir in the flour and paprika, stirring continuously for 30 seconds to a minute. 6. Gradually add the stock, little by little, stirring all the while until it has all been stirred in.
Add your peppers and potato to the pan, cover with a lid and simmer for 15 – 20 minutes until the potato is cooked.
Season with salt and pepper.
Add the tortelloni and bring to the boil. Cook for half the time stated on the packet.
Add the single cream and double cream. Continue to cook gently for the remaining time stated in the tortelloni instructions.
Serve immediately and garnish with fresh coriander and black pepper.
