Buon appetito!
Creamy Tortelloni Soup
Chloe Cooks
made by Chloé
Ingredients
4 persons
- 600 grams tortelloni (filled with ricotta, spinach...)
- 400 grams Elvea Tradizionale pasta sauce
- 1 zucchini
- 1 yellow bell pepper
- 1 rode paprika
- 2 cloves of garlic
- 400 milliliters of broth
- 100 grams ricotta
- 1 deciliter light cream
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 2 tablespoons honey
- fresh basil
- Parmesan cheese
Preparation
-
1
Dice the bell peppers, zucchini, and red onion. Sauté them in a deep pan/pot with olive oil.
-
2
Finely chop the garlic and stir it in. Season with pepper, salt, dried oregano, dried basil, and paprika. Stir everything well. After 5 minutes of simmering, add the traditional sauce and deglaze with the broth.
-
3
Let this simmer for a while.
-
4
Now add the tortelloni, cream, and ricotta. Stir everything well and simmer until the tortelloni are cooked.
-
5
Divide the soup among the bowls and garnish with fresh basil and Parmesan cheese.
ENJOY!
