Tomato soup with tortelloni

Ingredients for 4 servings:

• 1 pack of tomatoes, pureed (500 ml)
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 2 tbsp butter
• 2 tbsp flour
• 1 tbsp tomato paste
• 1 ½ tsp vegetable broth, granulated
• salt and pepper
• 1 pinch(s) of sugar
• Paprika powder, sweet
• 2 tbsp tomato ketchup
• 1 pack of tortellini with meat filling, 225 g, from the refrigerated section

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

low-calorie

Peel and finely dice the onion. Peel the garlic, press it through a garlic press, or chop it very finely. Heat the butter in a large saucepan and fry the onions and garlic until translucent. Sprinkle the flour over the onion, add the tomato paste, and sauté. Deglaze with the passata and 3/8 l hot water, then stir in the granulated stock. Bring the tomato soup to a boil, stirring constantly, and season with salt, pepper, sugar, paprika, and ketchup. Add the tortelloni to the boiling soup and let it simmer for a few minutes. Note: Serves 4. One serving contains approximately 355 kcal, 7 g protein, 14 g fat, and 45 g carbohydrates.