Tortelllini tomato soup and grissini sticks

Name: Tortelllini tomato soup and grissini sticks
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 medium onion; 2 TEASPOONS Oil; 4 medium-sized tomatoes; 1 package (500 g) Tomato puree; 100 ml Vegetable broth (instant); 100 g Tortellini (e.g. with mushroom filling); 7-10 Tbsp Salt; 1 (approx. 150 g) medium zucchini; 100 g Turkey Breast; 7-10 Tbsp Pepper; 7-10 Tbsp Marjoram

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

1 medium onion
2 TEASPOONS Oil
4 medium-sized tomatoes
1 package (500 g) Tomato puree
100 ml Vegetable broth (instant)
100 g Tortellini (e.g. with mushroom filling)
7-10 Tbsp Salt
1 (approx. 150 g) medium zucchini
100 g Turkey Breast
7-10 Tbsp Pepper
7-10 Tbsp Marjoram

Directions

1
Add tomato pieces with tomato puree and vegetable stock to the onions and simmer gently for about 15 minutes. Cook the tortellini in boiling salted water for about 12 minutes. Wash and clean the zucchini and cut into thick slices.
2
Wash the turkey breast, dab dry and cut into small cubes. Season with salt and pepper. Heat 1 teaspoon of oil. Fry the turkey breast in it until golden brown and take it out. Season tomato soup with salt and pepper.
3
Stir well with a whisk. Add the zucchini about 5 minutes before the end of the cooking time and cook. Add diced turkey breast shortly before the end of the cooking time and heat up. Arrange tomato soup in soup plates and garnish with marjoram as desired.
4
Grissini sticks taste good with it.