Comforting Tomato & Beet Soup with Tortellini

By Greywolf

Ingredients

• 1 1/2 lb Beets, boiled for 1 hour and cooled
• 1 Sm. Sweet Onion, sliced very thinly
• 2 Tbsp Garlic, minced
• 4 Roma Tomatoes, chopped with excess seeds removed
• 1 qt Vegetable Stock, low-sodium
• Salt & Pepper, to taste
• 2 Tbsp Tomato Paste
• 1 × 8-9 oz. pkg Cheese Tortellini
• 1 Tbsp Prepared Coffee
• Fresh Curly Parsley, chopped for garnish
• Greek Yogurt, for garnish

Details

Servings 6
Preparation time 15mins
Cooking time 55mins
Adapted from soup.betterrecipes.com

Preparation

Step 1

Peel and roughly chop the boiled and cooled beets. Set aside.

Heat olive oil in a medium saucepan over medium heat and saute the onion and garlic for about 5 minutes. Add the tomatoes and beets, and cook for another 5 minutes. Increase the heat to medium-high and season with salt and pepper to taste. Add remaining ingredients (except the tortellini and parsley), boil, and then simmer for at least 15 minutes, covered. After 15 minutes, turn off the heat and use an immersion blender to puree. Alternatively, ladle mix into the blender and puree. If using a blender, return the soup to the original pot. Add the tortellini. Fold the pasta into the mix and allow to sit for 10 minutes or until the tortellini are just cooked through. Serve with the chopped parsley on top and a dollop of Greek yogurt, if desired.