Oh, have you tried tortellini soup? It's my go-to recipe for those chilly days when I just want something warm and comforting. It's super easy to make and can be ready in under an hour. The broth is rich and flavorful, and the tortellini pasta is so tender and satisfying to bite into.The great thing about this soup is that you can customize it however you want. I usually add some veggies like carrots, celery, and spinach, but you can add in whatever you have on hand. If you're feeling fancy, you could even add some cooked chicken or sausage for a heartier version.Whenever I make this soup, it's always a hit with my family and friends. It's perfect for a cozy night in, or you can even dress it up and serve it as a starter for a dinner party. Trust me, once you try this tortellini soup, you'll want to make it all the time!
- 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
- 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.