Tortellini soup

Name: Tortellini soup
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 pack (125 g) Tortellini Tricolori after original ital. recipe; 7-10 Tbsp Salt; 125 g Carrots; 100 g Spring onions; 15 g Butter or margarine; 750 ml Vegetable broth (instant); 200 g Tomatoes; 1/2 Pot of basil; 7-10 Tbsp white pepper; 25-30 g freshly grated Parmesan cheese

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1/2 pack (125 g) Tortellini Tricolori after original ital. recipe
7-10 Tbsp Salt
125 g Carrots
100 g Spring onions
15 g Butter or margarine
750 ml Vegetable broth (instant)
200 g Tomatoes
1/2 Pot of basil
7-10 Tbsp white pepper
25-30 g freshly grated Parmesan cheese

Directions

1
Place the tortellini in plenty of boiling salted water and cook for about 12 minutes. In the meantime clean, wash and drain the carrots and spring onions. Cut carrots into short, thick sticks, spring onions into fine rings.
2
Heat the fat in a saucepan. Brown carrots and spring onions in it and deglaze with broth. Bring to the boil and simmer for 2-3 minutes. Wash the tomatoes, dab dry, quarter and remove seeds. Cut tomato quarters into fine cubes.
3
Wash the basil, dab dry and cut into fine strips, except for a little to garnish. Add the tomato cubes and basil to the hot stock and leave to infuse briefly. Pour the tortellini onto a sieve, rinse under cold water and drain.
4
Add tortellini to the hot soup and season with salt and pepper. Arrange in deep plates and sprinkle with parmesan. Serve garnished with basil.