Soup with Tortellini and Sour Cream
by Editorial Staff
Good filling and fairly easy to prepare soup for every day. Toasted nuts add the finishing touch to this simple tortellini dish.
Ingredients
- 3 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, crush
- 1-litre chicken or vegetable broth
- 500 g fresh or 250 g store-bought frozen tortellini stuffed with minced meat or spinach with ricotta
- cheese
- 250 g frozen green peas
- 2 tablespoon no top cornflour
- 150 ml sour cream
- 3 tablespoon chopped fresh parsley
- freshly ground black pepper
- 60 g grated parmesan cheese (or any spicy cheese)
- 30 g lightly toasted and crumbled hazelnuts
Directions
- Heat olive oil in a large saucepan and sauté onions and garlic for 3 minutes, stirring occasionally.
- Pour in broth and bring to a boil. Add tortellini and cook for 10 minutes, then add frozen peas. Bring to a boil again and cook for 5 minutes.
- Mix cornmeal with sour cream and pour into soup. Add parsley and pepper. Boil, stirring occasionally, over low heat for 2 minutes.
- Serve the soup immediately, sprinkle with grated cheese and nuts.
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