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    Curried Lentil & Tomato Tortellini Soup

    This simple and delicious dish is extreemly craveable. One of our favorite styles of cooking at home is big flavors with minimal effort and this dish has that in spades. I would argue that even if you have a non-lentil fan in your home that this rich and flavorful soup will win them over with it’s comfort food sensibilities of bright flavors paired with thick and hearty textures (and a tiny bit of spice, you can always finish with more sauce if you are a heat seeker.) Please give it a try and let us know your thoughts!

     

    Curried Tomato & Lentil Tortellini Soup

     

    1 28 ounce can whole tomatoes plus juice

    4 big handfuls of spinach, chiffonade (thinly sliced)

    ¾ cup red lentils, rinsed

    10 ounces fresh tortellini

    ½ cup Red Chili Lime Marshall’s Haute Sauce

    32 ounces vegetable broth

    1 tbsp curry powder

    1 tsp paprika

    1 tsp sea salt

     

    Optional: Grated parmesan cheese to finish

     

    Put a large stock pot over medium high heat. Add the stock, tomatoes (using your hands to squeeze and break them up over the pot) and the juice from the can. Bring to a boil and add lentils. Cover and turn the heat down to medium for 10 minutes. Next add in salt, curry powder, paprika, Red Chili Lime, and tortellini. Stir and then cover and continue to cook according to tortellini package. Remove lid and add spinach and stir. Allow to cook a few minutes. Serve with optional dusting of cheese. Perfect with crusty bread and a simple salad.