Tortellini tomato pot with mini mozzarella

Ingredients for 2 servings:

• 250 g tortellini with meat filling, from the refrigerated counter
• 1 onion(s)
• Olive oil for frying
• 2 tbsp balsamic vinegar, dark
• 1 garlic clove(s)
• 1 can tomatoes, chopped, 400 g
• ½ tsp oregano, shredded
• ½ tsp marjoram, shredded
• ½ tsp thyme, shredded
• ½ tsp basil, shredded
• ½ tsp brown sugar
• Salt and pepper, white
• Paprika powder, sweet
• chili flakes
• 125 g mini mozzarella

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Peel the onion and garlic and dice them into small pieces. Heat olive oil in a pan and fry the diced onion until golden brown. Stir in the balsamic vinegar and continue frying for a few minutes. Briefly fry the garlic while stirring. Heat a pan of salted water and cook the tortellini according to the package instructions. Add the chopped tomatoes to the garlic and stir in. Then carefully add the brown sugar, herbs, and spices, including the chili flakes. Let everything simmer gently for a few minutes. Season to taste and adjust seasoning if desired. Halve the mini mozzarella. Drain the cooking water from the tortellini, add the tortellini to the tomato sauce, and mix everything together. Then briefly stir in the mini mozzarella. Divide the tortellini and tomato stew between two plates and serve.