Tomato soup with stuffed tortelloni

Name: Tomato soup with stuffed tortelloni
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 can(s) (850 ml) peeled tomatoes; 1 Onion; 1-2 Garlic cloves; 20 g Butter or margarine; 20 g Flour; 1 TABLESPOON Tomato paste; 375 ml Porcini yeast broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 7-10 Tbsp Sweet peppers; 1-2 TABLESPOONS Tomato ketchup; 1 package (225 g) Meat Tortelloni

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 can(s) (850 ml) peeled tomatoes
1 Onion
1-2 Garlic cloves
20 g Butter or margarine
20 g Flour
1 TABLESPOON Tomato paste
375 ml Porcini yeast broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
7-10 Tbsp Sweet peppers
1-2 TABLESPOONS Tomato ketchup
1 package (225 g) Meat Tortelloni

Directions

1
Place the tomatoes in a mixing bowl and puree with the hand blender. Peel and finely dice the onion. Peel garlic and press it through a garlic press. Melt fat in a pot, fry onion and garlic in it, dust with flour, add tomato paste, sweat it and deglaze with tomatoes and stock.
2
Bring the soup to the boil while stirring. Season to taste with salt, pepper, sugar, paprika and ketchup. Add tortelloni to the boiling soup and let it simmer for 1-2 minutes. Serve the soup in a tureen and sprinkle with coloured pepper and basil to taste