Italian Tomato Soup with Tortellini Recipe
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.
Servings
6
Cook Time
70minutes
Servings
6
Cook Time
70minutes
Ingredients
Instructions
  1. 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.
  2. In a saucepan, heat the oil and fry the finely chopped onion for 5 minutes.
  3. Add garlic, paprika, salt and pepper.
  4. And fry for 1 minute until a pleasant aroma appears.
  5. Lay out the tomatoes (chopped canned or fresh stewed).
  6. Pour in the broth, add basil, oregano and bay leaf and bring to a boil.
  7. Reduce the heat, add the tortellini and cook as indicated on the package (1-1 minutes).
  8. Chop the spinach, put it in the soup and simmer for a couple more minutes.
  9. The soup is immediately served to the table, sprinkled with fresh herbs and cheese.
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