John Myers
Ingredients for 4 servings:
- 200 g tortellini, dried
- some oil for frying
- 1 onion(s), finely chopped
- 500 g tomatoes, pureed
- 600 ml vegetable stock
- 3 carrots
- 2 cloves garlic, finely chopped
- 1 zucchini, diced
- 1 red bell pepper(s), diced
- 150 g corn
- 1 tbsp sugar
- some chili powder
- salt and pepper
- 1 handful of basil
- possibly freshly grated Parmesan
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Cook the tortellini in salted water according to the package instructions until al dente. Drain well in a colander. Sauté the chopped onion in a little oil. Then pour in the passata and vegetable stock. Peel the carrots and cut into small cubes. Add them along with the garlic and let everything simmer for about 5 minutes. Then add the diced zucchini, the pieces of bell pepper, and the corn. Mix everything well and season with sugar, chili powder, salt, and pepper. Let simmer for another 10 minutes. Finely chop the basil leaves and mix them in with the cooked tortellini at the end. Divide among the plates and sprinkle with freshly grated Parmesan cheese, if desired. Note: Of course, you can also use fresh tortellini from the refrigerated section in this recipe. They don’t need to be precooked. Simply let them simmer in the soup for the last 2-3 minutes. Personally, I prefer dried tortellini in this soup because they are a bit smaller—I like them better.
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