First of all, the tortellini dough should be prepared. To do this, prepare a dough from the eggs and the flour. If the dough is too dry, add a little water. Knead for at least 10 minutes until you have an elastic dough. Wrap in foil and let rest for at least 1 hour. Gladly longer.
Next, prepare the filling for the tortellini, dice the mozzarella, grate the Gruyere and Parmesan. Finely chop the sun-dried tomatoes and fresh basil. Season with salt and pepper to taste.
Tip: Be careful with the salt, as the cheese is quite spicy!
Now prepare the vegetables for the soup. To do this, cut the beans into pieces about 1-2 cm long, cut the carrots and broccoli florets about the same size as the beans, as this will reduce the cooking time later.
Scald the tomato with boiling water (do not score beforehand, as this allows water to penetrate and the aroma goes down!) And let it lie in the hot water for about 30 seconds. Quench it with ice-cold water - it is now easy to peel. Then core and cut the tomato into cubes.
I usually freeze all leftover vegetables / waste until I have enough for a vegetable stock.
Since I have a pasta machine, I always use it to prepare my pasta. For the tortellini, I roll out the dough to setting 6 or 7. Otherwise, simply roll out the dough very thinly with a rolling pin.
Cut out the squares and put a little of the filling in the middle. Shape into tortellini and place the tortellini on a floured towel, being careful not to stick them together!
Preparation of the soup:
Bring the vegetable stock to a boil, then add the carrot and bean pieces to the stock first. Turn the heat down a little so that the soup just simmers. After approx. 5 - 7 minutes add the broccoli, tomatoes and tortellini. Since the tortellini are fresh, they only need about 4 minutes to cook.
Serve with white bread as a starter.
Note: If you don`t make the tortellini yourself, the pure preparation time is of course reduced to half an hour, including chopping vegetables. But the effort is worth it!
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