Tomato soup with tortellini

Ingredients for 2 servings:

• 400 g tomatoes (from a can)
• 200 g tortellini, e.g., with ricotta filling (1/2 pack; refrigerated section)
• 8 cherry tomatoes
• 100 g whipped cream
• 1 onion(s)
• 2 tbsp oil (e.g. olive oil)
• 200 ml vegetable broth (instant)
• salt and pepper
• 1 tsp balsamic vinegar
• e.g. fresh basil
• Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and dice the onion. Sauté in 1 tablespoon of hot oil. Add the canned tomatoes, including their juice and stock. Cover and simmer for 15-20 minutes. Meanwhile, cook the tortellini in salted water according to the package instructions and drain in a colander. Wash the cherry tomatoes and fry in the remaining oil until they begin to burst. Sprinkle with a little sugar and caramelize the tomatoes slightly. Deglaze with vinegar. Purée the soup, add the cream and tortellini, and heat briefly again. Season with salt, pepper, and a pinch of sugar. Serve the soup with the tomatoes. Garnish with basil, if desired. Note: Meat-filled tortellini also goes well with this sweet and sour soup.