Hey there, food lovers! Get ready to dive into a bowl of pure comfort with this Paprika and Tortellini Soup with Croutons and Parmesan Chips! 🍜🌶️🧀
This soup is a perfect blend of Italian and Mediterranean flavors, with a touch of creaminess that’ll make your taste buds dance. It falls into the category of fusion cuisine, taking the best of both worlds and creating something truly special. Plus, it’s a budget-friendly meal that’ll impress your family and friends without breaking the bank!
Now, let’s talk about why this soup is a fantastic choice for budget-conscious home cooks like you and me. Tortellini is a great way to add some heartiness to your soup without spending a fortune on meat. The grilled peppers and tomato paste provide a rich, smoky flavor that elevates the whole dish. And let’s not forget about those Parmesan chips and croutons – they add a fancy touch without the fancy price tag!
I remember the first time I made this soup for my family. It was a chilly autumn evening, and I wanted to create something warm and comforting that would also be easy on the wallet. I had some tortellini in the freezer, a jar of grilled peppers, and a few slices of bread that were starting to get a bit stale. I threw everything together, and in no time, I had a pot of creamy, dreamy soup that looked like it belonged in a fancy bistro. My family was impressed, and I was thrilled to have created something so delicious and budget-friendly.
So, if you’re ready to impress your taste buds and your loved ones with a budget-friendly, restaurant-worthy dish, give this Paprika and Tortellini Soup with Croutons and Parmesan Chips a try. It’s a quick, easy, and oh-so-satisfying meal that’ll have everyone asking for seconds! 😋💕
Happy cooking, my friends! 👩🍳💜
Paprika and Tortellini Soup with Croutons and Parmesan Chips
I'm sold on tortellini in soup. The tortellini contributes both richness and a texture that breaks things up.
Ingredients
- 1 small yellow onion
- About 12 oz drained grilled peppers
- Olive oil for sautéing
- 1/4 cup tomato paste
- 6 3/4 cups vegetable broth
- 1 1/4 cups crème fraiche
- 1/4 tsp granulated sugar
- 8.8 oz fresh tortellini with ricotta and spinach or similar
- Salt
- Parmesan Chips:
- 3 oz Parmesan cheese
- Croutons:
- 2 slices of bread
- Olive oil for sautéing
Instructions
- Peel and chop the onion. Cut the peppers into pieces. Sauté the onion in olive oil in a pot until soft and glossy. Stir in the peppers, tomato paste, and half of the broth. Let the soup simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender. Add the remaining broth, crème fraiche, and sugar. Let the soup heat through. Stir in the tortellini and let it cook for 2-3 minutes. Season with more sugar and salt if needed. The soup should have a smooth taste.
- Finely grate the Parmesan cheese. Make 18 rounds, 2 inches in diameter, with the cheese on a baking sheet lined with parchment paper. Bake the Parmesan chips in the middle of the oven at 400°F for 5-6 minutes. Don't bake for too long, or they will develop an off-taste. Let the Parmesan chips cool on the baking sheet.
- Cut the bread into cubes and sauté them in a fairly generous amount of olive oil in a frying pan.
- Serve the soup with Parmesan chips and croutons.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 795Total Fat: 52gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 147mgSodium: 2195mgCarbohydrates: 59gFiber: 5gSugar: 11gProtein: 25g
Note that I am not a certified nutritionist or registered dietitian. Any nutritional information on mybudgetrecipes.com is calculated automatically and should only be used as a general guideline.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.