here’s hoping. [roasted bell pepper & tortellini soup]

December 18th, 2020 by | comments

Although I’m not a huge soup fan, I’ve got to say, this roasted bell pepper and tortellini soup was incredible. I was only able to try a very small bite, since I just had a major gum graft surgery, but my husband and mom both tried the soup and said it tasted as delicious as it smelled. Here’s hoping I’ll be healed up sooner rather than later so I can make this again and actually enjoy a bowl!

roasted bell pepper & tortellini soup
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 red bell peppers
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 4 large garlic cloves
  • 2 Tbsp. olive oil
  • 1 cup yellow onion, diced
  • ¾ cup carrots, peeled and diced
  • 4 cups (2 14.5 oz. cans) chicken broth
  • 1 tsp. fresh thyme, or to taste
  • ½ tsp. cumin
  • ½ tsp. crushed red pepper flakes
  • 1 tsp. salt, plus more to taste
  • ½ tsp. freshly cracked black pepper, plus more to taste
  • 1 Parmesan rind (optional), for flavoring
  • ¼ cup heavy cream
  • ¼ cup freshly grated Parmesan cheese
  • 1 package (9 oz.) three cheese tortellini
  1. Preheat oven to 400.
  2. On a baking sheet lined with foil, place bell peppers on their side. Cut off the tips from garlic cloves (leave skin on) and wrap all of the cloves up in aluminum foil. Place wrapped garlic cloves on the baking sheet with the bell peppers.
  3. Bake peppers and garlic for 10 minutes and then flip peppers on the other side for even roasting. Bake an additional 10 minutes, flipping peppers on to another side.
  4. Remove the garlic cloves in aluminum foil from the cookie sheet. Flip the bell peppers to a different side and cook for an additional 10-15 minutes.
  5. Remove roasted bell peppers from the oven, then transfer to a glass bowl. Cover the bowl with plastic wrap and let the peppers sweat for 10-15 minutes. Once cool enough to handle, remove the plastic wrap and begin peeling the skin from the peppers and removing the seeds (peel the peppers over a separate bowl to save the pepper juice). Once all peppers are peeled, dice the peppers into 1-inch pieces.
  6. Next, remove the skin from the roasted garlic and set aside.
  7. Place a large stockpot over medium heat, then add olive oil. Once heated, add diced onion and diced carrot and sauté for 3-5 minutes, until translucent and aromatic. Add diced roasted peppers and roasted garlic, cooking an additional 3-5 minutes.
  8. Add chicken broth to the stockpot and bring mixture to a boil over medium-high heat. Reduce heat to medium-low, then add thyme, cumin, crushed red pepper flakes, salt and pepper. Cook mixture 20-25 minutes.
  9. Using an immersion blender, blend the mixture until smooth. Next, add the heavy cream and grated Parmesan cheese, stirring to incorporate.
  10. Increase heat back to medium, then add cheese tortellini and stir together with the soup. Cover stockpot with a lid and cook for 10-12 minutes, until tortellini are cooked.
  11. Season soup with additional salt and pepper, then serve hot.


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