Description
This is one of my absolute favorite soups! Serve with fresh bread and with chives or parsley on top. Sometimes I cook fresh cheese-filled tortellini and put it in the soup. Also, as with all soup, this recipe is only as good as the stock in it — try to use homemade stock. I make this the night before and reheat it, as it tastes its best the following day.
Ingredients
- 4 red bell peppers, quartered and seeded
- 2 large onions, chopped
- 4 stalks celery, chopped
- 5 cloves garlic, chopped
- 5 cups chicken stock
- 4 bay leaves
- 2 (28 ounce) cans diced tomatoes, undrained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup grated Parmesan cheese
- salt and black pepper to taste
- 2 cups refrigerated cheese tortellini (Optional)
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 8