Summary

Ingredients

• 200 g tortellini, dried
• some oil, for frying
• 1 onion (s), finely chopped
• 500 g tomato (s), sieved
• 600 ml vegetable stock
• 3 carrot (s)
• 2 cloves garlic, finely chopped
• 1 zucchini, diced
• 1 red pepper (s), diced
• 150 g corn
• 1 tablespoon sugar
• some chili powder
• salt and pepper
• 1 handful basil
• possibly parmesan, freshly grated

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Instructions

1. Cook the tortellini in salted water according to the instructions on the package. Then drain well in a sieve.
2. Roast the chopped onion in a little oil. Then pour in the tomatoes and vegetable broth. Peel the carrots and cut into small cubes. Add together with the garlic and let everything cook for about 5 minutes. Then add the zucchini cubes, the pepper pieces and the corn. Mix everything well and season with sugar, chilli powder, salt and pepper. Let cook for another 10 minutes. Cut the basil leaves into small pieces and mix in with the cooked tortellini at the end.
3. Spread on the plates and sprinkle with a little freshly grated parmesan if you like.
4. Note: You can of course also use fresh tortellini from the refrigerated shelf with this recipe. These do not have to be specially pre-cooked. Just let it simmer in the soup for the last 2-3 minutes.
5. Personally, I prefer the dried tortellini for this soup because they are a little smaller - I like it better.