Asian soup with tortellini

Ingredients for 4 servings:

• 1 liter vegetable broth
• 1 stalk(s) lemongrass
• 1 small piece(s) of ginger
• ½ bunch of spring onions
• 1 chili pepper(s)
• Soy sauce
• 1 bag of tortellini from the refrigerated section
• possibly coriander leaves
• possibly lime juice

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

First, prepare the vegetable broth. I always use instant broth, but that’s up to each individual. The broth shouldn’t be too strong. The soy sauce is added later, and the soup quickly becomes too salty. Chop the chili pepper and spring onions. Either chop the ginger very finely or leave it in larger pieces so it can be fished out later. Roast everything together in a pot until it takes on a little color. Add the broth to the roasted vegetables. Chop the lemongrass stalk into smaller pieces and press it down with the back of a knife to better release the flavors. Add it to the soup in the pot. I like to use a spice ball, similar to a large tea strainer. This way, I don’t have to struggle to find the lemongrass later. I also fish out the ginger before pouring it in and add it to the ball. I don’t like biting into ginger. Bring the soup to a boil briefly and let it steep with the lid closed for at least half an hour. It’s also good to prepare the day before so the soup can steep overnight. Bring the soup back to a boil, season with soy sauce, add the tortellini, and let it simmer. I always use fresh tortellini from the refrigerated section. I prefer spinach and ricotta, but just cheese isn’t bad either. Since I’m a vegetarian, I haven’t tried the meat-filled ones yet, but they should be tasty, too. I like to add chopped cilantro to the soup when I have it. I also occasionally season it with lime juice.