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Hearty Soup with Veal-Stuffed Tortellini

Serves 6
Preparation time: 10 minutes
Cooking time: 30 minutes

This dish takes just a few minutes to prepare, and then let it simmer: the perfect solution to a busy evening! Add a nice broth to the tortellini, along with copious amounts of vegetables and fine herbs. Now you're ready to serve your family a hearty meal-sized soup!


15 ml (1 tbsp) vegetable oil
1 chopped white onion
2 sliced leeks
2 finely chopped garlic cloves
2 chopped celery
2 sliced carrots
540 ml (19 oz) diced tomatoes
1 litre (4 cups) vegetable broth
450 g (1 lb) veal tortellini
500 ml (2 cups) chopped and compacted fresh spinach
10 ml (2 teaspoons) dried thyme
10 ml (2 teaspoons) dried basil
60 ml (4 tbsps) fresh cream
30 ml (2 tbsps) finely chopped fresh oregano
Salt and black pepper to taste


  1. In a large pan, heat oil and brown onion, leeks, garlic, celery and carrots for 3-5 minutes, stirring.
  2. Add seasoning and continue cooking for 1 minute.
  3. Add the can of tomatoes, vegetable broth and tortellini; bring to a boil.
  4. Reduce at low heat, cover partially and simmer for 15-20 min or until tortellini are cooked.
  5. Add spinach and cover for 5 minutes.
  6. Salt and pepper to taste.


To serve, top each soup bowl with 15 ml of fresh cream and a good portion of chopped fresh oregano.

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