Tortelloni soup with artichokes

Name: Tortelloni soup with artichokes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions; 2 TABLESPOONS Oil; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin; 4 TABLESPOONS White wine vinegar; 2 TABLESPOONS Tomato paste; 1/4 l Milk; 200 g Whipped cream; 1 TABLESPOON Vegetable broth (instant); 1 can (425 ml) Chickpeas; 1 can (425 ml) Artichokes; 100 g fresh spinach; 1 package (500 g) Tortelloni (e.g. spinach ricotta; chiller cabinet); 7-10 Tbsp Chili Flakes

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions
2 TABLESPOONS Oil
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cumin
4 TABLESPOONS White wine vinegar
2 TABLESPOONS Tomato paste
1/4 l Milk
200 g Whipped cream
1 TABLESPOON Vegetable broth (instant)
1 can (425 ml) Chickpeas
1 can (425 ml) Artichokes
100 g fresh spinach
1 package (500 g) Tortelloni (e.g. spinach ricotta; chiller cabinet)
7-10 Tbsp Chili Flakes

Directions

1
Onions peel, finely dice. Heat the oil in a large pot and sauté the onions for about 2 minutes. Sprinkle with 2 tbsp. sugar, caramelise briefly and deglaze with vinegar. Stir in tomato paste. Pour in milk, 400 ml water and cream, stir in stock and bring to the boil. Season soup with salt, pepper and cumin and simmer for 4-5 minutes.
2
Rinse the chickpeas (see tip) and artichokes in a sieve and drain. Halve the artichokes. Sort the spinach, wash and drain.
3
Add the tortelloni, chickpeas and artichokes to the soup and warm it up for about 3 minutes. Add the spinach and let it collapse. Season the soup again, arrange it and