Quick noodle soup

Ingredients for 4 servings:

• Pasta (Fussili) with minced meat sauce, leftovers (there were still 2 normal portions)
• 3 thick garlic cloves
• 2 bell peppers, red
• 3 tomatoes
• 1 liter broth (asparagus broth)
• 1 mozzarella
• 2 tbsp mixed Italian herbs
• 1 tbsp olive oil
• 1 cup whipped cream
• ¼ liter white wine

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

*Turn 2 into 4!* – Leftovers

Heat the olive oil in a large pot and sauté the crushed garlic. Cut the red bell pepper into bite-sized pieces and add it to the pot. Add a good splash of white wine and sauté for a few minutes with the lid closed. Deseed and chop the tomatoes and add them to the pot; add the herb mixture. Cut the red bell peppers open on the side, remove the seeds and chop them finely. Add the bell peppers to the vegetables, stir well and sauté briefly again (1 minute) with the lid closed. Now add the pasta with the minced meat sauce, pour in the asparagus broth and let it heat through. Dice the mozzarella and add to the soup. Pour in the cream and finally add the rest of the white wine. With a mixed salad as a starter, this will feed another 4 people.