Tortellini soup

Ingredients for 4 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 1 carrot(s)
• 1 tbsp oil, e.g. olive oil
• 2 tbsp tomato paste
• 1 can of tomatoes, peeled, about 800 g
• Salt and pepper, freshly ground
• 1 pinch(s) of sugar
• e.g. oregano
• 1 dashes balsamic vinegar
• e.g. vegetable broth
• 400 g tortellini, from the refrigerated section
• 150 g cooked ham
• 250 g cherry tomatoes
• 100 ml cream
• 4 tbsp Parmesan, freshly grated
• Basil, fresh, a few stems

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with ham, cherry tomatoes and basil

Peel and finely dice the onion, garlic, and carrot. Sauté everything in oil, briefly fry the tomato paste, then deglaze with the tomatoes. Season everything and simmer gently for about 15 minutes, then puree. In the meantime, cook the tortellini according to the package instructions and drain. Cut the ham into strips, halve or quarter the cherry tomatoes, and pluck the basil leaves from the stems and chop or tear them. Then add the tortellini, ham, and cream to the tomato soup. If necessary, thin with a little vegetable stock to the desired consistency and bring to a boil briefly. Season the soup again and serve sprinkled with the basil and Parmesan cheese. The soup can easily be doubled. If you want to cook it in advance, it’s best to keep the cooked tortellini separate and add them to the soup only when reheating.