Tortellini soup

Course: Soup Recipes
Servings

2

servings
Prep time

20

minutes
Cooking time

45

minutes
Calories

700

kcal


Ingredients

  • 2 cloves of garlic

  • 1 onion

  • 2 celery stalks

  • 4 carrots

  • 1 can of tomato puree

  • 1 kg roma tomatoes

  • 1 red bell pepper

  • 1 zucchini

  • 1L vegetable stock

  • Thyme, rosemary, Provencal herbs, pepper and salt

  • 500g chipolata

  • 500g tortellini (spinach ricotta)

  • 3 cubes frozen leaf spinach

  • 100ml light cream

  • Cheese


Directions

  • Sauté the onion, garlic, celery and carrots (finely chopped) for 5 minutes in a little olive oil.
  • Add the tomato paste, tomatoes and vegetable stock and simmer for 20 minutes.
  • In a separate pan, fry the chipolata in a knob of butter. When those are cooked, sauté the zucchini and bell pepper and season with salt, pepper and Provencal herbs.
  • Blend the tomatoes until smooth and add the tortellini. Cook for 5 minutes.
  • Add the spinach and allow it to wilt.
  • Now add the chipolata (cut into pieces), zucchini and bell pepper along with all the herbs. Pour over with the cream and mix well again.
  • Finish with grated cheese.