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Roasted Pepper & Tortellini Soup

Slow roasted vegetables paired with cheesy tortellini make this a delicious and filling soup!
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Prep Time 10 minutes
Cook Time 1 hour
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 onion in quarters
  • 3 bell peppers in quarters
  • 1 jalapeno halved & seeds removed
  • 1 carrot halved
  • 8 cloves garlic peeled
  • 1 tbsp olive oil
  • salt to taste
  • pepper to taste
  • 1 package tortellini
  • 1 cup water or broth
  • 1 cup heavy cream
  • ½ tbsp dried parsley
  • 1 tbsp paprika
  • 1 tsp cumin
  • 1/2 tsp crushed red pepper flakes

Method
 

  1. Cut your vegetables and arrange on a baking sheet or roasting pan.
  2. Coat vegetables in oil, and season well with salt and pepper.
  3. Roast at 475℉ for 45 minutes. Be sure to flip halfway through to ensure even cooking.
  4. While vegetables are roasting, prep your tortellini according to package instructions. Drain and set aside. Do not rinse!
  5. Once vegetables are done cooking, remove from oven and add to your food processor or blender.
  6. Blend until you've reached your desired consistency. Blend longer for a creamier soup, and shorter for a chunkier texture.
  7. Add blended soup base to a pot on medium heat.
  8. Add broth or water and mix before adding in heavy cream.
  9. Season with parsley, paprika, cumin, and crushed red pepper flakes. Taste-test and adjust according to personal preference!
  10. Add cooked tortellini and stir well.
  11. Cover and simmer for 10 minutes or until your soup has thickened.
  12. Serve immediately and enjoy!