Soup with vegetables and tortellini

Ingredients for 2 servings:

• 300 g carrot(s)
• 1 stalk(s) leek
• 200 g celery
• 200 g broccoli
• 150 g peas, frozen or fresh
• 400 g tortellini, from the refrigerated section
• 3 sprigs of lovage
• 6 sprigs of parsley
• 2 sprigs of oregano
• 1 liter vegetable broth
• 1 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and slice the carrots. Trim, wash, and slice the leeks. Peel and dice the celery. Wash the broccoli and cut into florets. Peel the peas or thaw frozen ones. Wash the herbs, spin them dry, pick off the leaves, and roughly chop them. Sauté the vegetables in olive oil in a large pot. Deglaze with the vegetable stock and bring to a boil. Add the lovage and oregano and cook for about 15 minutes. When the vegetables are almost tender, add the tortellini and simmer for a short time, according to the package instructions. Stir in the parsley, season the soup with salt and pepper, and serve immediately.