Souped up tortellini is a delicious eggs and nuts free dinner, made with aromatic onions, vegetable broth and tomatoes combined with frozen peas, cheese tortellini and parmesan cheese – an ideal Italian-European vegetarian soup.
Special diets: Vegetarian | eggs-free | nuts-free |
️Allergens: not vegan | gluten | lactose | soy |
⏱ 32 mins – easy
🍽 4 servings – 421 kcal per serving
|
Serving
538g |
Fat
15g |
Sat. fat
7g |
Sodium
1385mg |
|
Carbs
47g |
Fibers
6g |
Sugars
8g |
Proteins
23g |
INGREDIENTS
- 1 tbsp olive oil
- 2 carrots
- 1 onion
- 4½ cup vegetable broth
- 14 oz can of tomatoes
- 7 oz frozen peas
- 9 oz frozen cheese tortellini
- ½ cup basil
- 4 oz Parmesan cheese
TOOLS
- 1 knife
- 1 skillet pan
- 1 wooden spoon
- 4 bowls
- 1 grater
STEPS
Peel and chop the onion. Chop the carrots and basil.
Grate the parmesan cheese with a grater.
Drizzle olive oil over a skillet pan and turn on the heat. Add the chopped onions and chopped carrots to the skillet pan and stir with a wooden spoon for 2 minutes. Then add the vegetable broth and canned tomatoes. Stir again with a wooden spoon. Cook for 10 minutes, then add the frozen peas. Cook for another 5 minutes, then add the chopped basil and frozen cheese tortellini. Cook for 5 more minutes, stirring with a wooden spoon, then remove from the heat. Transfer to a bowl and sprinkle with grated parmesan cheese.
It’s ready to be served !
