Vegetable Soup with Tortellini

Vegetable soup with tortellini is a strong clear soup with fresh vegetables of the season is particularly tasty. If you use dried tortellini, you should cook them separately in salted water and add just before serving, in the vegetable soup, the soup is clear. Fresh tortellini in the refrigerated section need only 2 minutes before end of cooking time to be heated in the soup. Roots, peel and cut into thin slices. Peel the celery into bite-sized pieces and then cut into thin slices.


Clean leeks and cut into rings. Broccoli into small florets, as previously seen in the picture. Heat oil in a soup pot corn oil. Add celery and stir-fry, and roots. Add onion and leek and stir-fry briefly.A vigorous pour vegetable stock and season with juniper berries and black peppercorns. A lid, bring the vegetable soup to boil, add broccoli, switch back to medium and simmer the vegetables in about 10 minutes even. Add tortellini and heat them in the soup. Just before serving, remove juniper berries and peppercorns from the vegetable soup with tortellini.


*100 g Root
*40 g Celery
*60 g Leek
*120 g Broccoli
*1 Onions
*1 tbsp corn oil
*3 / 4 L Vegetable stock
*1 tsp Juniper berries
*1 / 2 tsp Black peppercorns
*200 g Tortellini .

2 servings – 442 calories per serving
** – 15 mins Prep – 30 mins Total .