There’s nothing I love more than dressing up a simple bowl of soup. You can take it in so many different directions, and there are just so many different possibilities to hit whatever you’re craving. This Obe Ata Tortellini Soup is a perfect example of that!
Leaning on my own Obe Ata, my version of the popular West African tomato soup, it’s just a couple of extra steps to bring this dish together. I love being able to reach for a jar of my Obe Ata when it comes to whipping up weeknight meals, because it’s rich in flavor, and it’s the perfect thing to use to get something cooking on the stove.
The tortellini here add something a little extra to a traditional noodle soup with that delicious bite of cheese inside, one of my favorite compliments to the sweet tomato notes of the Obe Ata. I love to top mine with a sprinkle of parmesan, basil, and sour cream, but let your creativity run wild!
1 package of frozen cheese tortellini
1 tablespoon chopped fresh basil leaves
2 jars Egunsifoods Obe Ata soup
Sour cream, fresh basil leaves, shredded Parmesan to serve
- In a deep pot over medium-high heat, bring the Obe Ata Soup to a boil.
- Once boiling, add the tortellini and cook for 12-15 minutes (or follow package directions) until they are tender and cooked through.
- Add the basil leaves, then turn off the heat.
- Serve with a sprinkle of parmesan, a dollop of sour cream, and a few extra basil leaves!