Roasted Vegetable and Tortellini Soup
Jared fishes out all the pepper bits he can find and piles them on the rim of his plate. Dustin does likewise with the zucchini. But everyone loves the tortellini.
- 2 medium carrots , peeled
- 2 medium zucchinis , trimmed
- 2 medium green, red and/or yellow sweet peppers , cored
- 1 medium onion , peeled and trimmed
- 2 tbsp olive oil , or vegetable oil
- 2 garlic cloves , chopped
- 1/2 tsp dried oregano , crumbled
- 1/2 tsp dried thyme , crumbled
- 4 cups chicken broth , or vegetable broth
- 2 cups water
- 1 cup diced tomatoes
- 1/4 cup parsley , chopped
- 1 tsp tomato paste
- 1 cup uncooked cheese- or meat-filled fresh tortellini
- 1/4 cup grated Parmesan
- Preheat the broiler element of your oven.
- With a sharp knife, cut the peppers, carrots, zucchini and onion up into ½ in. (1 cm) dice – all more or less the same size. Toss together in a large bowl. Add the olive oil, garlic, oregano and thyme, and mix well to coat evenly. Spread out in a single layer on a cookie sheet with sides or shallow baking pan. Place on the top rack of the oven, closest to the element and broil for 10 to 15 minutes, stirring every 5 minutes so that the veggies brown evenly. They should become tender crisp and nicely charred in spots. The burnt bits are the best part – no, really, they are. Remove from the oven and set aside.
- In a large saucepan or Dutch oven, combine the broth, water, tomatoes and tomato paste. Bring to a boil over high heat, then add the tortellini and cook for 5 minutes. Now dump in the roasted vegetables, bring the soup back to a boil, then reduce the heat to medium and cook, stirring occasionally, for about 5 more minutes or until the tortellini are tender. Taste and adjust the seasoning with salt and pepper if necessary.
- Serve bowls of soup sprinkled with grated Parmesan cheese.