Tortellini soup

Ingredients for 2 servings:

• 1 onion(s)
• 2 garlic cloves
• 1 bunch parsley, coarsely chopped
• 2 cans of chopped tomatoes, 400 g each
• 500 ml vegetable stock
• 1 tsp paprika powder
• ½ tsp cayenne pepper
• 1 pinch(s) rosemary
• 1 pinch(s) of turmeric
• salt and pepper
• olive oil
• 500 g tortellini, fresh from the refrigerated section (e.g. with ricotta and spinach filling)
• Parmesan, coarsely grated
• Parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple and vegetarian

Roughly chop the onion and garlic and sauté in olive oil in a pan. Shortly after, add the parsley, tomatoes, and broth. Bring everything to a boil and season with the spices. Simmer for 5 minutes, then puree the soup with a hand blender. Now add the tortellini to the soup and simmer for as long as the package instructs—this should only take a few minutes at most. Add a little more broth if the soup is too thick. Now pour the soup, including the tortellini, into a bowl, garnish with Parmesan cheese and parsley, if desired, and enjoy.