Fustini's Oils and Vinegars
Curried Tomato Tortellini Soup

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Curried Tomato Tortellini Soup


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Curried Tomato Tortellini Soup


  • 2 tablespoons Fustini's Garlic olive oil
  • 2 shallots, diced
  • 3 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon dried basil
  • 2 tablespoons red curry paste
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon tomato paste
  • 4 cups chicken stock or veggie stock
  • 1 (28 ounce) can of crushed tomatoes
  • 1 (14 ounce) can of coconut milk
  • 2 cups uncooked cheese tortellini
  • fresh basil for topping
Garlic Toasts


Adapted from howsweeteats.com


Step 1. 

Heat a large pot or Dutch oven over medium-low heat and add the olive oil. Add in the shallots, garlic, salt, pepper, and basil. Stir to combine. Cook for 5 to 6 minutes, until the shallots soften. Stir in the curry paste, brown sugar and tomato paste. Cook for 5 more minutes, stirring often until the tomato and curry pastes are a deeper color.  Stir in the stock and tomatoes, making sure to scrape the bottom of the pan. Stir in the coconut milk until combined. Bring the mixture to a boil, then reduce it to a simmer. Add the tortellini right before serving and cook until tender, about 5 minutes. Serve the soup immediately with fresh basil for garnish and the brown butter garlic toasts.

Step 2.  Garlic Toasts

Preheat the broiler in your oven or preheat to 425 degrees F and place a rack in the upper quarter of your oven. Brush the bread slices with the garlic olive oil, rub the toast with the garlic clove and place bread on a baking sheet. Broil for 2 to 3 minutes (or bake for 10 to 12) until they are golden and crunchy. Remove and serve with the tomato soup.

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