Finely chop the onion and garlic. Clean the peppers and carrots and cut into small strips or slices. Drain the corn. Heat the oil in a large saucepan and sauté the onions. Then add the vegetables and garlic and sauté. Add the tomato paste to the saucepan, stir in and cook for a few minutes.
Add a packet of pureed tomatoes and approx. 750 ml vegetable stock to the vegetables and bring everything to the boil. Season with salt, pepper, a little sugar and a dash of balsamic vinegar. Then add the tortellini to the boiling soup and cook in it over medium heat. The tortellini always take a little longer for me than stated on the package. When the cooking time is over, season the soup to taste again and add fresh herbs (e.g. parsley or Provence herbs) if necessary.
We always have fresh baguette with the soup.
Tips:
The vegetables can easily be replaced with other vegetables, depending on what the refrigerator has to offer.
If you like it more tomato, simply change the ratio of tomato sauce and broth.
If there are no more tomato strains, a shot of ketchup can help.
When I cook the soup for two days, I put half of it in another saucepan or bowl before adding half of the tortellini. So you can cook the remaining tortellini fresh in the soup on the second day and they won`t disintegrate.
Ingredients
Print Recipe
Pin Recipe