Roasted Cherry Tomato Tortellini Soup

Serves: Six | Prep: 15 min | Cook: 40 min

Ingredients:

Roasted Cherry Tomato Tortellini Soup:
1 lb tortellini
2 lbs cherry tomatoes
1 whole garlic head, top removed
4 oz prosuitto
1 1/2 Tbsp olive oil
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flake
4 cups vegetable or chicken stock
1/3 cup Sun-Dried Tomato Pesto
1 big bunch fresh basil
1/2 cup heavy/double cream

Garnish:
Parmesan cheese, grated
Red Pepper Flake
Pepper infused olive oil
Fresh basil

Directions:
Preheat oven 400F/200C. Line a baking tray with baking paper.

Place tomatoes, head of garlic, and proscuitto pieces on to the prepared tray. Drizzle with olive oil, salt, pepper, and red pepper flake. Roast, 30-35 minutes. Once cooked, remove the prosuitto, roughly chop and set aside, this will be used for the garnish.

Cook tortellini as directed.

Meanwhile warm stock in a pot. Stir in the sun-dried tomato pesto, fresh basil, the roasted tomtaoes, and squeeze the cloves from the roasted garlic, along with any juices that are on the tray. Using an immersion blender, blend until smooth.

Stir in cooked tortellini and cream. Garnish with the roughly chopped prosuitto, parmesan cheese, red pepper flake, infused oil, and fresh basil.

Goes great with:
Parmesan Sundried Tomato Crisps

More Delicious Recipes:
Roasted Tomato Garlic Soup
Roasted Red Pepper Garlic Tomato Soup
Roasted Pumpkin Garlic Soup
Roasted Tomato Sauce with Tortellini
Creamy Sun-Dried Tomato, Chicken, and Orzo