Tortellini Soup

Name: Tortellini Soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g frozen peas; 1 small stick of leek (leek); 200 g Carrots; 1 (approx. 200 g) Rift celeriac; 1 TABLESPOON Olive oil; 1 TABLESPOON Tomato paste; 750 ml Vegetable broth (instant); 1 package (500 g) fresh tortelloni (refrigerated shelf); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

Made so easily and quickly: the clear tortellini soup is the perfect soul food on cold days.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g frozen peas
1 small stick of leek (leek)
200 g Carrots
1 (approx. 200 g) Rift celeriac
1 TABLESPOON Olive oil
1 TABLESPOON Tomato paste
750 ml Vegetable broth (instant)
1 package (500 g) fresh tortelloni (refrigerated shelf)
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Defrost peas at room temperature. Clean and wash the leek. Peel and wash carrots. Clean the celery. Cut vegetables into cubes. Heat oil in a pot. Sauté vegetables in hot oil for about 3 minutes.
2
After 2 minutes add tomato paste and mix. Fill up with stock and bring to the boil. Add tortelloni to the stock, bring to the boil and cook for about 2 minutes. Season to taste with salt and pepper. Baguette tastes good with it.

Nutrition Facts

KCAL
340 kcal

CARBS
49 g

FATS
7 g

PROTEINS
15 g

Tortellini Soup

Ingredients

Directions

Nutrition Facts

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