Tortellini in beef broth

Ingredients for 4 servings:

• 3 thick leg slices of beef
• 2 liters of water, cold
• 1 bunch of soup vegetables
• 1 onion(s)
• 2 tbsp peppercorns
• 3 bay leaves
• 1 bunch parsley, flat
• 2 bags of tortellini from the refrigerated section
• 1 piece(s) Parmesan, fresh
• possibly chili flakes
• Salt
• possibly vegetable broth, instant

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

Tortellini in brodo

First, wash the soup vegetables and peel them if necessary, then chop them. Cut the onion in half, place it on a piece of aluminum foil on the hot stovetop, and let it brown nicely. This will give the soup a beautiful color. Bring the beef shank slices and the soup vegetables to a boil in 2 liters of cold water. As soon as foam forms, skim it off frequently. When the soup is boiling, add the peppercorns, bay leaves, onion, and parsley. In principle, you can add them right at the beginning, but I always do it after the soup is boiling. Now let the soup simmer uncovered for about 1.5 to 2 hours, skimming off the foam every now and then. I add a little more water every now and then so that the soup eventually makes about 1.5 liters. After these 2 hours, I fish out the bay leaves, peppercorns, and onions, leaving the rest in the soup. I remove the meat from the beef shank slices. When it’s nice and tender, I cut it into bite-sized pieces and add it back to the soup. The soup is then seasoned with salt and, if you like, vegetable broth. I then add the fresh tortellini to the soup and let it cook until cooked through. When the soup is ready to serve, I grate some fresh Parmesan cheese on top. If you like it spicy, you can also add some chili flakes. It tastes great, too! The soup is ideal as a light meal or to warm you up in the fall/winter.