This Italian soup is prepared quickly and easily. The main thing is to find tortellini in the store, that is, pasta with a filling similar to our dumplings. The soup belongs to vegetarian dishes, so spinach is used in the filling for tortellini, but if you use dairy products (ovo-lacto-vegetarianism), you can use cheese. If you exclude cheese altogether, you will get a lean version of the dish.
Cook Time | 70 minutes |
Servings |
Ingredients
- 500 gram Tomatoes in own juice or 600-700 g of fresh tomatoes
- 1 liter Broth vegetable or water
- 1 piece Onion
- 6 cloves Garlic
- 1 teaspoon Basil dried
- 1 teaspoon Oregano dried
- 1 piece Bay leaf
- 1 teaspoon Paprika sweet
- 300 gram Spinach fresh or 200g frozen
- 250 gram Pasta tortellini
- Hard cheese a little, for decoration
- Salt to taste
- Black pepper to taste,ground, if you do not like spicy, so much pepper can not be put
- Greens fresh, to taste
Ingredients
|
Instructions
- For the preparation of products. Peel the onion and garlic. My spinach is frozen, but the soup is much tastier with fresh. If you use fresh tomatoes, they need to be doused with boiling water for 1 minute, then doused with cold water, peel, cut into pieces and simmer in a frying pan under a lid for a few minutes. Finely chop the onion and garlic.