Vegetable broth with tortellini

Name: Vegetable broth with tortellini
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 125 g dried tortellini (e.g. tricolori/coloured); 7-10 Tbsp salt, white pepper; 1 large carrot; 1 small stick of leek (leek); 1 TABLESPOON butter/margarine; 1-2 TABLESPOONS Vegetable broth; 3-4 Stem(s) Basil; 2 Meat Tomatoes

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

125 g dried tortellini (e.g. tricolori/coloured)
7-10 Tbsp salt, white pepper
1 large carrot
1 small stick of leek (leek)
1 TABLESPOON butter/margarine
1-2 TABLESPOONS Vegetable broth
3-4 Stem(s) Basil
2 Meat Tomatoes

Directions

1
Cook the tortellini in boiling salted water for 13-15 minutes. Peel or clean and wash the carrot and leek. Cut carrot into sticks, leek into rings
2
Sauté the carrot and leek in hot fat in a pot. Stir in 3/4 l water and stock. Bring to the boil, cover and simmer for about 5 minutes
3
Wash the basil and chop finely, except for a little to garnish. Wash, quarter, seed and dice the tomatoes. Leave both to stand briefly in the soup
4
Coarsely grate the parmesan. Drain the tortellini and add to the soup. Season to taste and serve with Parmesan and the rest of the basil