John Myers
Tortellini Vegetable Soup
The perfect tortellini vegetable soup recipe with a picture and simple step-by-step instructions.
- 200 g Fennel
- 4 Tomatoes
- 0,5 Broccoli
- 2 Carrots
- 3 Spring onions
- 1 bunch Chives
- 1 Lemon untreated
- 1 l Vegetable broth
- 1 tbsp Bianco balsamic vinegar
- 1 Clove of garlic
- Pepper
- 1 packet Vegetable tortellini
- Cut the chives into rings. Chop the garlic very finely. Finely chop the fennel greens. Rub the lemon peel. Mix with the garlic, fennel greens and chives. Put aside.
- Cut the fennel into strips. Quarter tomatoes. Cut the spring onions into rings. Divide the broccoli into florets. Cut the carrots into slices.
- Bring the vegetable stock to the boil. First add the carrots and fennel and cook for about 3 minutes. Then add broccoli and spring onions. Do not simmer for 2 minutes. Stir in half of the chives mix. Add the tomatoes and tortellini and simmer until the tortellini are cooked through. Maybe pepper.
- Place on plate and round off with the rest of the chives mix and 1-2 squirts of lemon juice.
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