in Soup Recipes

Vegetable soup with tortellini – Tortellini in brodo

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Ingredients for 6 servings:

  • 750 g tortellini, preferably with ricotta and spinach
  • 1 bunch of soup vegetables
  • 3 carrots, if there are not enough in the soup vegetables
  • 1 kohlrabi
  • 3 liters of vegetable broth
  • 1 bunch parsley, flat
  • Sambal Oelek
  • salt and pepper
  • Soy sauce
  • 4 tbsp olive oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Hamburg-Asian style

Chop the vegetables, wash them, and sauté them in hot olive oil in a 5-liter pot. Deglaze with the broth and bring to a boil. Add the tortellini and cook in the vegetable broth until tender. Finally, season the soup with sambal oelek, salt, pepper, and soy sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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