First prepare the vegetable stock. I always take an instant product, but that`s up to you. The broth shouldn`t be too strong. The soy sauce is added later and the soup quickly becomes too salty.
Cut the chilli pepper and spring onions into small pieces. Either cut the ginger very finely or leave it in larger pieces so that it can be fished out later.
Roast everything together in a saucepan until it takes on a little color.
Add the broth to the roasted vegetables. Cut the lemongrass stick smaller and press down with the back of a knife so that the flavors are better dissolved. Add to the soup in the saucepan. I like to use a spice ball, similar to a large tea infuser. So I don`t have to torment myself later to find the lemongrass again. I also fish out the ginger before pouring it in and put it in the ball. I don`t like biting ginger.
Bring the soup to the boil briefly and let it steep for at least half an hour with the lid closed. Can also be prepared the day before so that the soup can steep overnight.
Bring the soup to the boil again, season with the soy sauce, add the tortellini and let it steep.
I always take fresh tortellini from the cooling shelf. Preferably with spinach ricotta, but only with cheese isn`t bad either. Since I am a vegetarian, I have not yet tried the meat-filled ones, but it should taste good too.
I now like to add chopped coriander to the soup, if I have some. I also occasionally season with lime juice.
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