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

  1. 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.
  2. 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.
  3. Pour the soup into bowls, adding tortelloni to every quarter, drizzle with olive oil and garnish with watercress leaves.

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