Tortellini in broth

Name: Tortellini in broth
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 100 g dried tortellini with meat filling; 7-10 Tbsp salt, white pepper; 1 Garlic clove; 2 small onions; 1/2 bunch Soup Greens; 1 TABLESPOON butter/margarine; 2 TABLESPOONS Vegetable broth (instant); 1/2 TEASPOON dried herbs of Provence; 50 g Rocket or parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

100 g dried tortellini with meat filling
7-10 Tbsp salt, white pepper
1 Garlic clove
2 small onions
1/2 bunch Soup Greens
1 TABLESPOON butter/margarine
2 TABLESPOONS Vegetable broth (instant)
1/2 TEASPOON dried herbs of Provence
50 g Rocket or parsley

Directions

1
Cook the tortellini in boiling salted water for 16-20 minutes. Then drain well
2
Peel garlic and onions. Dice both roughly. Clean or peel, wash and chop the soup greens. Heat the fat in a pot. Fry garlic, onions and soup vegetables in it
3
Deglaze everything with 1 l water, bring to the boil. Stir in stock and dried herbs, cover and simmer for about 10 minutes
4
Clean, wash and chop the rocket. Pour stock through a fine sieve into a pot, season to taste. Bring the stock to the boil again. Heat the tortellini briefly. Slice the parmesan and sprinkle with the rocket
5
If you want to prepare the soup, keep the tortellini separate - this keeps them in shape and the broth clear