Summary

Ingredients

• 250 g tortellini with cheese fillin from the coolin shelf
• salt and pepper
• 2 onions)
• 1 can kidney beans
• 2 tablespoons oil
• 250 g minced meat, mixed
• 0.5 teaspoon ½ chili powder
• 350 ml vegetable stock
• 2 cans tomatoes, lumpy, 400 g each
• 1 pinch (s) sugar

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Instructions

1. Cook the tortellini in salted boiling water according to the instructions. Peel and dice the onions, drain the kidney beans.
2. Heat the oil in a saucepan and fry the mince in it. Add the onions and fry them. Season with chilli, add vegetable stock and tomatoes, bring to the boil and simmer for 8-10 minutes.
3. Drain and drain tortellini. About 4 minutes before the end of the cooking time, add the mince, tortellini and drained beans to the soup. Season the soup with salt, pepper and sugar and serve.