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How to make it

  • Preheat the oven to 500.
  • Quarter the tomatoes, cut off the top of the head of garlic (don't peel), and toss into a baking pan with the basil. Sprinkle with salt and drizzle generously with olive oil. Roast, uncovered, for about 30 minutes, until garlic skins and tomato peels begin to char. Remove from oven.
  • Put the stock in a pot. Run the contents of the baking pan through a food mill into the stock. Bring to a boil, then lower heat to a simmer. Add the rest of the ingredients, except for the tortellini, and let simmer for 20 minutes. Add salt and pepper to taste, add the pasta, and simmer for an additional seven minutes or so, until the tortellini are floating.

Reviews & Comments 3

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    " It was excellent "
    divaliscious ate it and said...
    I love the title but am even more impressed and really enjoy (which I see you and your guests did too) your ingenuity in making up this soup as you went along...fantastic and Bravo!
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  • angie 11 years ago
    I'm making a variation of this tonight. Since I don't have all the ingredients I'm going to do a little substitution. Great idea though - I'll use this as my inspiration!
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  • krumkake 11 years ago
    mmm...mmm...that sounds like a winner. Thanks!
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