Italian tortellini and vegetable stew

Ingredients for 4 servings:

• 3 onions
• 2 cloves garlic
• 4 tbsp olive oil
• 1 tbsp sugar
• 600 ml vegetable stock, maybe a little more
• 1 can of chopped tomatoes (425 ml)
• 500 g vegetable mix, frozen (imperial vegetables or royal vegetables or Italian vegetable mix)
• some salt and pepper, colored or black, from the mill
• 1 pack of tortellini (filling of your choice), 400 g, from the refrigerated section
• 3 stalks of basil
• 50 g Parmesan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel the onions and garlic cloves. Halve the onions and then cut them into wedges. Finely dice or chop the garlic cloves. Heat the olive oil in a large pot and fry the onion wedges for about 4 minutes, stirring occasionally. Sprinkle with the sugar and let it caramelize. Add the diced garlic and fry briefly, stirring occasionally. Deglaze with the vegetable stock and the chopped or diced tomatoes and their juices; bring to a boil, then cover and simmer for about 10 minutes. About 5 minutes before the end of the cooking time, add the vegetable mixture and season the stew with salt and freshly ground mixed or black pepper. Then add the tortellini and let it simmer in the stew for about 2 minutes. Rinse the basil, shake dry, pluck the leaves from the stems, and finely chop. Serve the stew in soup bowls or bowls, grate the Parmesan cheese over each one, and sprinkle with the chopped basil. Serve with fresh ciabatta and pesto verde.