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Vegetarian tortellini stew

updated

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Ingredients for 4 servings:

  • 1 stalk(s) leek
  • 200 g carrot(s)
  • 200 g celeriac
  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 750 ml vegetable stock
  • 150 g peas, frozen
  • 500 g tortellini with spinach and ricotta filling, from the refrigerated section
  • some salt
  • some pepper, mixed, from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Trim the leek, cut it lengthwise, rinse it thoroughly, and slice it into thin rings. Trim, peel, rinse, and dice the carrots and celery. Heat the olive oil in a soup pot and sauté the prepared vegetables for about 3 minutes. Stir in the tomato paste and sauté. Pour in the vegetable stock, bring to a boil, add the peas and tortellini, and simmer for about 3 minutes. Season with a little salt and a few grinds of freshly ground pepper. Serve with fresh baguette.

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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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