Salmon soup with tortellini

Name: Salmon soup with tortellini
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small bunch of greens (with parsley); 1 small onion; 2 TABLESPOONS Oil; 1 coated Tsp Tomato paste; 1 l Vegetable broth; 150 g Salmon fillet; 7-10 Tbsp Salt; 7-10 Tbsp Lemon juice; 1 package (250 g) fresh tortellini with cheese filling (chiller cabinet); 7-10 Tbsp Pepper; 4 TSP Basil Pesto

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small bunch of greens (with parsley)
1 small onion
2 TABLESPOONS Oil
1 coated Tsp Tomato paste
1 l Vegetable broth
150 g Salmon fillet
7-10 Tbsp Salt
7-10 Tbsp Lemon juice
1 package (250 g) fresh tortellini with cheese filling (chiller cabinet)
7-10 Tbsp Pepper
4 TSP Basil Pesto

Directions

1
Peel the carrot and celery and cut into small cubes. Clean, wash and cut the leek into small cubes. Wash the parsley and chop the leaves into small cubes, if necessary except for a little garnish. Peel and finely dice the onion
2
Heat 1 tablespoon of oil in a saucepan. Fry onions, carrots and celery for 1-2 minutes, then add tomato paste and fry briefly. Deglaze with broth and simmer covered for 15-20 minutes. Add leek for the last 5 minutes
3
Wash the fish, dab dry, season with salt and lemon juice. Heat 1 tablespoon of oil in a frying pan. Fry the fish for 3-5 minutes over medium heat, turning the fish.
4
Add the tortellini to the soup about 2 minutes before the end of the cooking time. Season soup with salt and pepper. Pluck the fish into pieces. Finally add fish and parsley to the soup. Arrange the soup in deep plates, drizzle with pesto and garnish with parsley if necessary