Tomato Soup with Tortelloni
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet tomato (s), strained (500 ml)
- 1 medium onion (s)
- 1 clove garlic
- 2 tablespoon butter
- 2 tablespoon flour
- 1 tablespoon tomato paste
- 1 ½ teaspoon vegetable stock, grained
- salt and pepper
- 1 pinch (s) sugar
- Paprika powder, noble sweet
- 2 tablespoon tomato ketchup
- 1 pack tortellini with meat filling, 225 g, from the cooling shelf
Print Recipe
Pin Recipe Instructions
- Peel the onion and chop finely. Peel the garlic, press it through a garlic press or chop very finely.
- Heat the butter in a large saucepan and fry the onions and garlic until translucent. Dust the flour over it, add the tomato paste and sweat. Deglaze with the tomatoes and 3/8 l hot water and stir in the granulated broth. Bring the tomato soup to the boil, stirring constantly, and season with salt, pepper, sugar, paprika and ketchup. Add the tortelloni to the boiling soup and let it steep for a few minutes.
- Comment: For 4 people. One serving contains approx. 355 kcal, 7 g protein, 14 g fat and 45 g carbohydrates.
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