Italian-Style Tortelloni Soup with Spinach
with Italian cheese & basil crème
Their names are so similar, it's easy to mix them up - but tortelloni and tortellini aren't the same! The difference comes down to their size: tortelloni are larger than delicate tortellini.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ pack
Diced tomatoes with garlic & onion
½ piece
Onion
½ piece
Carrot
50 g
Spinach
½ sachet(s)
Sicilian-style herb mix
10 g
Grated Italian cheese
(Contains: Melk (inclusief lactose))
10 milliliters
Basil crème
½ piece
Bell pepper
150 g
Tortelloni with ricotta & spinach
(Contains: Melk (inclusief lactose), Tarwe, Ei, Gluten May be present: Soja, Mosterd)
Not included in your delivery
300 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
to taste
Black pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Chop the onion.
- Dice the carrot and bell pepper.
- Heat a drizzle of olive oil in a pot over medium-high heat and fry the onion, the bell pepper and the carrot for 4 - 6 minutes.
- Deglaze with the balsamic vinegar, then add the Sicilian-style herbs and fry for 1 minute.
- Add the tomatoes and the stock. Bring to a boil, then cover with the lid.
- Allow to simmer for 5 - 10 minutes, or until the vegetables are soft.
- Add the tortelloni to the pot and cook for 4 minutes.
- Add the spinach and stir, allowing it to wilt and reduce.
- Season to taste with pepper.
- Serve the tortelloni soup in deep plates.
- Garnish with the cheese and the basil crème.
