Green Pea Soup with Tortellini
by Editorial Staff
Tortelloni can be served with any vegetable puree soup. Don’t forget the sour cream!
Ingredients
- Green peas, fresh or frozen 750 Grams
- Tortelloni with spinach and ricotta ready-made 250 Grams
- Vegetable broth 1 Liter
- Green Onion 4 Stems
- Watercress 50 Grams
- Olive oil To taste
- Salt To taste
- Pepper To taste
Directions
- Cook tortelloni in boiling vegetable broth. Place in a sieve in a large bowl, save the broth and return to the saucepan. Cover the tortelloni and keep warm.
- Place the green peas and chopped green onions in the broth, bring to a boil and cook for 5 minutes. Add watercress, remove from heat, and puree in a blender. Return to the pot, season with salt, pepper and reheat.
- Pour the soup into bowls, adding tortelloni to every quarter, drizzle with olive oil and garnish with watercress leaves.
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