Tortellini in Beef Broth
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 thick beef leg slices
- 2 liters cold water
- 1 bunch soup vegetables
- 1 onion (s)
- 2 tablespoon peppercorns
- 3 bay leaves
- 1 bunch parsley, smooth
- 2 bags tortellini from the cooling shelf
- 1 piece (s) parmesan, fresher
- possibly chilli flakes
- salt
- possibly vegetable broth, instant
Print Recipe
Pin Recipe Instructions
- First wash the soup vegetables and peel them if necessary, then chop them up. Cut the onion in half, place it on a piece of aluminum foil on the hot plate and let it get dark there. That gives a nice color to the soup afterwards.
- Bring the beef leg slices together with the soup greens in 2 liters of cold water to the boil. As soon as foam forms, skim it off again and again. When the soup boils, add the peppercorns, bay leaves, onion and parsley. In principle, you can add it right at the beginning, but I always do it when the soup is boiling.
- Let the soup simmer for about 1.5 - 2 hours with the pot open, skimming off the foam every now and then. In between, I always add a little water so that the soup later makes about 1.5 liters.
- After these 2 hours I fish out the bay leaves, peppercorns and onions and leave the rest in the soup. I remove the meat from the slices of beef, and when it`s nice and tender, I cut it into bite-sized pieces and add it to the soup. The soup is then seasoned with salt and, if you like, with vegetable broth.
- Then I add the fresh tortellini to the soup and let it steep in it. When the soup is served, I grate some fresh parmesan on top. If you like it spicy, you can also add some chilli flakes. Tastes great too!
- The soup is ideal as a light meal or for warming up in autumn / winter.
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