Tortellini Soup

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3.3 3
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. 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. 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