Broccoli soup with tortellini

Name: Broccoli soup with tortellini
Ingredients: 250 g ricotta and spinach tortellini; 1 small broccoli; 1 piece of leek; 1 red bell pepper; 1 red hot pepper; 2 tablespoons olive oil; salt; lemon juice

Soups - Broccoli soup with tortellini by Agata H. - Recipia

Broccoli Soup with Tortellini On days when I don't have much time to cook, I turn to quick soups that are perfect for lunch or dinner. This broccoli and tortellini soup is one of those options I often reach for, especially when I have a small broccoli in the fridge and a bag of tortellini ready to toss into boiling water. I also love it because you can adjust how spicy or sour it is with lemon juice, depending on your taste. Quick Info Total time: about 20-25 minutes Preparation time: 10 minutes Cooking time: 10-15 minutes Servings: 3-4 Difficulty: easy Recipe type: quick soup, seasonal or when you want something warm and filling Ingredients 250 g ricotta and spinach tortellini 1 small broccoli 1 leek 1 red bell pepper 1 red chili pepper 2 tablespoons olive oil salt lemon juice (to taste) Preparation Method 1. Bring 2-3 liters of water to a boil in a suitable pot. Meanwhile, prepare the vegetables. 2. Break the broccoli into small florets. Peel the thicker stem and cut it into small cubes to cook easily. 3. Slice the leek into thin rounds. Clean the bell pepper and chili pepper and cut them into strips or cubes, as you prefer. 4. In a small pan, heat the olive oil. Add the leek and peppers and sauté for 1-2 minutes, just until they soften slightly, not until browned. 5. When the water is boiling, add the broccoli (including the chopped stem), then add the sautéed leek and pepper mixture. 6. Immediately after the vegetables, add the tortellini directly to the soup without boiling them separately. Add salt to taste. 7. Let everything boil together for about 5-8 minutes. Check the tortellini – if they're fresh, they cook quickly; if they're dried, they may need an extra 1-2 minutes. 8. Taste and adjust the salt. Finally, when serving, add lemon juice directly to the bowl, depending on how tangy you want the soup. Why I make this recipe often It's the kind of soup you can prepare quickly with simple ingredients. It doesn't need meat, but it's quite hearty thanks to the tortellini. I also like that I can easily adjust the flavor based on what I have or what I feel like. Tips and Variations Tips - Don't boil the broccoli too much, or it will turn to mush and the soup won't have a nice color. - Use boiling water to avoid extending the cooking time. - If you want a clearer soup, you can put the vegetables and tortellini directly in the water without sautéing them. Substitutions - You can use any type of tortellini with a filling of your choice. - If you don't have bell pepper, a red sweet pepper will work too. - Lemon juice can be replaced with a little apple cider vinegar if you prefer. Variations - Omit the chili pepper if you don't want it spicy. - You can add other vegetables: finely chopped zucchini or celery for extra texture. Serving Ideas - The soup is served hot, with lemon juice added directly to the bowl. - You can sprinkle chopped parsley on top at the end if you like. Frequently Asked Questions 1. Can I use dried tortellini instead of fresh? Yes, but you'll need to cook them according to the time indicated on the package, often adding 1-2 extra minutes compared to fresh tortellini. 2. Can I omit the chili pepper? Sure, if you don't want the soup to be spicy or are cooking for children, leave it out. 3. How much lemon juice should I add? It's to taste. Start with a tablespoon per bowl, then see if you want more. 4. What if I don't have leek? You can use green onions or even yellow onions, but it will slightly change the flavor. 5. Can I make the soup with frozen broccoli? Yes, just add it directly to the pot without thawing first. Nutritional Values Approximately, one serving has around 250-300 kcal (with tortellini being the main caloric ingredient). Proteins: about 10-12 g per serving Carbohydrates: 35-40 g Fats: 6-8 g Broccoli and peppers provide fiber and vitamins, but exact values depend on the brand of tortellini used and how much oil you add. Storage and Reheating The soup is best fresh since the tortellini can become soggy if left too long in the liquid. If you want to store it, keep the soup without the tortellini and add them when reheating. In the fridge, the plain soup keeps well for 2 days. If you've added everything from the start, eat it the same day for the best texture. To reheat, do it over low heat so the pasta doesn't break apart.

Preparation

Boil a pot with 2-3 liters of water. Wash and cut the broccoli into pieces. Peel the tougher stem and cut it into cubes. Clean, wash, and slice the leek and peppers. Sauté them lightly in oil. Add the broccoli and the sautéed vegetables to the boiling water. At the same time, add the tortellini. Salt to taste. Boil together for 5-8 minutes. Serve the soup with lemon juice. You can use tortellini with your preferred filling.

Broccoli soup with tortellini

Preparation

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