Tomato soup with tortellini (Polish-modern) - photo 1
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Tomato soup with tortellini (Polish-modern)

Pikantne Soups Fusion cuisine Italian Cuisine 30 min Easy 23 wyświetleń ~18.11 PLN * - (0)
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Description

Creamy tomato soup with small tortellini is a modern Polish-Italian variation of the classic homemade soup. It is based on simple, winter ingredients available in Poland: canned tomatoes, carrots, and onions, but enriched with delicate stuffed dumplings (tortellini), which make the soup hearty and more elegant. Served hot, with a dollop of sour cream and grated cheese, it has a velvety texture and balanced acidity of the tomatoes. Perfect for a quick meal on chilly days — it can be served as a standalone dish or as a first course at a family dinner. Visually, the contrast of the red cream with the white sour cream and the green of the basil looks festive and appetizing.

Ingredients Used

Ingredients (14)

Servings:
4
  • Tomato 6.7 szt. (~800 g)
  • Vegetable broth 1000 ml
  • Tortellini 300 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Carrot 1.3 szt. (~100 g)
  • Butter 20 g
  • Rapeseed oil 15 g
  • Tomato paste 30 g
  • Sugar 5 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Sour cream 100 g
  • Parmesan 40 g
💰 Szacowany koszt dania: ~18.11 PLN (4.53 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare the vegetables: peel the onion and cut it in half vertically. Place the flat side on the board, cut off the root end, then make vertical cuts every 3-4 mm without cutting all the way through, turn it 90° and chop crosswise — you will get a fine dice. Peel the carrot and grate it on a coarse grater or cut it into small cubes. Crush the garlic with the flat side of a knife and finely chop or press it through a garlic press.

Ingredients: Onion, Garlic
Use a sharp knife and a stable cutting board; slicing the onion thinly and finely will bring out its sweetness during frying. If you don't have a grater, the carrot can be cut into thin slices and then into strips.
2

Heat a medium pot (capacity 2.5–3 l) over medium heat. Pour in the rapeseed oil and add the butter (the butter will add flavor, the oil will prevent burning). When the butter has melted and starts to foam slightly (about 30 seconds), add the chopped onion and sauté for 4–5 minutes, stirring with a wooden spoon, until the onion becomes translucent and slightly golden. Add the grated carrot and sauté for another 3–4 minutes, until the carrot softens. Finally, add the minced garlic and sauté for 30 seconds to 1 minute, just until the garlic becomes fragrant (be careful not to burn it).

Ingredients: Onion, Garlic, Butter, Rapeseed oil
The best is a thick-bottomed pan or a stainless steel pot. If you see that the vegetables start to burn, reduce the heat and add a little broth.
3

Add the tomato paste and sauté, stirring for 1 minute to "season" the paste and eliminate the raw taste. Then pour in the tomatoes (if using whole canned tomatoes, crush them with a wooden spoon or an immersion blender after a moment), stir, and bring to a boil.

Ingredients: Tomato paste
If the tomatoes are whole, it's convenient to crush them by hand before putting them in the pot or use a wooden spoon to break them up. It's normal for the soup to look very liquidy at first — it will thicken while cooking.

Cooking

4

Pour the vegetable broth into the pot with the tomatoes, stir, and bring to a boil over medium-high heat. Once the soup starts to boil, reduce the heat to low/medium and cook for 10 minutes uncovered — during this time, the flavors will meld, and the carrots will soften.

Ingredients: Vegetable broth
Use a lid slightly ajar to prevent excessive evaporation. If you want a smoother consistency, blend the soup now or after a few minutes of cooking — use an immersion blender, inserting it vertically and working in short pulses.
5

Season the soup with sugar, salt, and pepper. Taste with a spoon and adjust: if the tomato is too sour, add a little sugar (maximum 1 teaspoon), if it is not salty enough, add 1/4 teaspoon of salt and taste again. The soup should have a balanced acidity and a gentle sweetness.

Ingredients: Sugar, Salt, Black pepper
Season gradually — it's easier to add than to subtract salt or sugar. Remember that the tortellini and cheese will add their own flavor, so avoid over-salting at this stage.

Adding the tortellini

6

Increase the heat so that the soup is gently bubbling. Add the tortellini directly to the pot and cook according to the manufacturer's instructions: fresh tortellini usually 3–5 minutes, frozen 5–8 minutes, dried accordingly longer. After the time has elapsed, take out one tortellini and taste it — it should be al dente (soft on the outside, with a slight resistance in the middle).

Ingredients: tortellini
If the tortellini swell and the soup becomes too thick, add a little hot broth. Stir gently to prevent the dumplings from sticking to the bottom of the pot.

Finishing and serving

7

Turn off the heat and add the butter — stir until melted, which will add creaminess to the soup. If you are using sour cream, to prevent it from curdling, take 1 tablespoon of hot soup and mix it in a bowl with the sour cream, then pour the tempered sour cream into the pot. Serve immediately in deep plates: pour a portion of soup with tortellini and top with a dollop of sour cream and grated Parmesan or another cheese. You can add fresh chopped basil or parsley.

Ingredients: Butter, sour cream, Parmesan
Use a fine grater for the grated cheese. Tempering the cream prevents it from curdling. The best serving dish is a deep plate with a diameter of about 22 cm.

Fun Fact

💡

In Poland, tomato soup has a long tradition, but adding Italian tortellini is an example of culinary fusion: it combines the simplicity of Polish home cooking with the elegance of pasta from Italy.

Best for

obiad rodzinny szybki obiad w dni chłodne spotkanie towarzyskie jako przystawka

Tips

🍽️ Serving

Serve immediately after seasoning — tortellini taste best when freshly cooked. A slice of crusty bread or garlic bread pairs well with the soup. For children, reduce the amount of pepper and omit the parmesan, or grate the cheese finely if desired.

🥡 Storage

Store the soup in the refrigerator for up to 2 days in an airtight container. The tortellini in the soup may swell — if you plan to store it, keep the soup and tortellini separate. Reheat over low heat, do not bring to a strong boil to avoid breaking the dumplings. If the soup thickens, add a little broth or water.

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