Vegetable soup with cheese tortellini

Ingredients for 4 servings:

• 1 liter vegetable broth
• 100 g beans, green
• 1 carrot(s)
• 1 beefsteak tomato(s)
• 100 g broccoli, cut into florets
• 200 g flour
• 2 egg yolks
• 1 egg(s)
• some water
• 50g mozzarella
• 25 g cheese, Gruyere
• 25 g Parmesan
• 25 g tomatoes, dried
• 1 handful of fresh basil

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 30 minutes

a great starter with homemade tortellini

First, prepare the tortellini dough. To do this, combine the eggs and flour. If the dough is too dry, add a little water. Knead for at least 10 minutes until you have an elastic dough. Wrap in foil and let it rest for at least 1 hour, or longer if you like. Next, prepare the tortellini filling by diced mozzarella, grated Gruyère, and Parmesan cheese. Finely chop the sun-dried tomatoes and fresh basil. Season with salt and pepper to taste. Tip: Be careful with the salt, as the cheese is quite spicy! Now prepare the vegetables for the soup. To do this, cut the beans into 1-2 cm long pieces, and cut the carrot and broccoli florets into roughly the same size as the beans, as this will reduce the cooking time later. Pour boiling water over the tomato (do not score it beforehand, as this will allow water to seep in and destroy the flavor!) and let it sit in the hot water for about 30 seconds. Rinse with ice-cold water – this makes it easier to peel. Then remove the seeds and dice the tomato. I usually freeze all leftover vegetables until I have enough for vegetable stock. Since I have a pasta machine, I always use it to make my pasta. For the tortellini, I roll out the dough to setting 6 or 7. Otherwise, simply roll out the dough very thinly with a rolling pin. Cut out squares and place a little of the filling in the center. Shape them into tortellini and place them on a floured towel, making sure they don’t stick together! Prepare the soup: Bring the vegetable stock to a boil, then add the carrot and bean pieces. Reduce the heat slightly so the soup just simmers. After about 5-7 minutes, add the broccoli, tomatoes, and tortellini. Since the tortellini are fresh, they only need about 4 minutes to cook. Serve with white bread as an appetizer. Note: If you don’t make the tortellini yourself, the preparation time is reduced to half an hour, including chopping the vegetables. But the effort is worth it!