Smoked Salmon Tortellini Soup
Creamy smoked salmon tortellini soup made with tender potatoes, cheese-filled tortellini and a rich, savoury broth. This easy one-pot soup is ready in just 30 minutes for a cosy weeknight dinner.
Ingredients
- 1 tbsp Butter / Ghee
- 2 cloves Garlic chopped
- 2 Red Chillies
- 1 Onion chopped
- 250 g Potatoes chopped into chunks
- Salt & Black Pepper to taste
- 1 tsp Oregano
- 1½ cup Fish Stock
- 1½ cup Chicken Stock
- ¼ cup Double Cream
- 85 g Smoked Salmon sliced
- 150 g Tortellini
- Chives / Spring Onions for garnish
Instructions
- Melt ghee/butter in a large pot over medium heat. Saute garlic for 1-2 minutes until fragrant.1 tbsp Butter / Ghee, 2 cloves Garlic
- Add onions and red chillies (if using). Cook for 5 minutes until golden.1 Onion, 2 Red Chillies
- Stir in the potatoes and season with oregano, salt & black pepper.250 g Potatoes, 1 tsp Oregano, Salt & Black Pepper
- Add in both fish stock and chicken stock. Bring to a boil then turn the heat down to a simmer for 10-15 minutes until the potatoes are soft & tender.1½ cup Fish Stock, 1½ cup Chicken Stock
- Stir in smoked salmon slices then add in tortellini and double cream. Let simmer for another 3-5 minutes until the tortellini is cooked through.¼ cup Double Cream, 85 g Smoked Salmon, 150 g Tortellini
- Garnish with chopped chives or spring onions and serve immediately.Chives / Spring Onions
Notes
- Be careful with the salt. Smoked salmon and stock can both be fairly salty, so I recommend seasoning lightly at the beginning and adjusting to taste once the soup is finished.
- Cut the potatoes into small, even chunks. This helps them cook quickly and evenly. They should be fork-tender before you add the tortellini, as the pasta only needs a few minutes to cook.
- Ghee adds extra flavour, but butter works just as well. I like using ghee for its concentrated buttery, slightly nutty flavour, which adds a little more richness to the soup. Regular unsalted butter is an easy substitute.
- Add the tortellini towards the end. Fresh tortellini typically only takes a few minutes to cook and will continue soaking up the broth as it sits. If you're making the soup ahead, leave out the tortellini and cook it in the soup just before serving.
- Keep the soup at a gentle simmer after adding the cream. There's no need to vigorously boil it at this stage. Simply simmer gently until the tortellini is cooked through and everything is nicely heated.
- For a thicker chowder consistency, mash a few potatoes. Once the potatoes are tender, mash a few pieces against the side of the pot before adding the tortellini and cream. The potato starch will naturally thicken the broth without needing flour or another thickener.