Tortellini and vegetable soup

Name: Tortellini and vegetable soup
Ingredients: 250 g tortellini filled with raw ham; 3 tablespoons olive oil; 2 medium potatoes (300 g); 2 medium carrots (150 g); 1 medium onion (150 g); 200 g chicken breast (optional); 1500 ml water; 1 tablespoon Delikat; 2000 ml water; 1 teaspoon salt; 5 g fresh parsley or 1 g dried parsley

Soups - Tortellini and vegetable soup by Lucia A. - Recipia

Tortellini and vegetable soup simmers with potatoes and carrots for 20 minutes, then the ham pasta goes in at the end. The vegetables give the broth a mild flavor, and the tortellini make it hearty, just right for a fall or winter soup. I sprinkle fresh parsley into the bowl just before eating. Prep: 15 minutes. Cook: 30 minutes. Total time: 45 minutes. Servings: 4. About 340 kcal and 9 g protein per serving.

Ingredients

250 g tortellini filled with raw ham
3 tablespoons olive oil
2 medium potatoes (300 g)
2 medium carrots (150 g)
1 medium onion (150 g)
200 g chicken breast (optional)
1500 ml water
1 tablespoon Delikat
2000 ml water
1 teaspoon salt
5 g fresh parsley or 1 g dried parsley

Preparation

1. Peel the potatoes and carrots and cut them into cubes. Peel the onion and cut it in half; if using chicken, cut the breast into pieces about 2 cm across. 2. Add the olive oil to a pot, then add the vegetables and the optional chicken. Pour in 1500 ml water, add Delikat and simmer for 20 minutes, until the potatoes are tender and the chicken is no longer pink in the center. 3. In a separate pot, bring 2000 ml water and the salt to a boil. Add the tortellini and cook for 10 minutes, then drain. 4. Add the tortellini to the soup and sprinkle fresh parsley into the bowls.

Notes

You can replace the 250 g of tortellini with raw ham with 250 g of cheese tortellini; check the label, as they may contain gluten, egg and dairy. If you replace the breast with bone-in thighs, simmer them for about 35 minutes. If the broth is too salty, add hot water in 100 ml increments until it tastes right. Serve plain bread on the side for dipping in the broth. Keep the soup in the fridge for no more than 3 days; if you don’t want the tortellini to swell, store them separately from the broth.

Frequently asked questions

Do frozen tortellini also need to cook for 10 minutes?

Add them to boiling water straight from the freezer and cook for 12-15 minutes after the water comes back to a boil. Check the cooking time on the package, too.

What should I do if the soup turns out too thin?

Mash a cooked potato with a fork right in the pot and let the broth simmer for another 2 minutes.

Can I cook the tortellini directly in the soup?

Yes, add them when the vegetables are nearly cooked and pour in another 250 ml hot water if the broth reduces too much.

Can I use fresh ravioli instead of tortellini?

Yes, use the same amount and cook them for 4-5 minutes, then check that the filling is still well sealed.