Tortellini soup

Tortellini soup

Our creamy tortellini soup with tomatoes and minced meat tastes wonderfully aromatic and is the perfect one-pot quick recipe for the whole family!


1 onion
2 cloves of garlic
3 – 4 stalks of thyme
50 g young spinach
2 tbsp sunflower oil
400 g minced beef
50 g tomato paste (double concentrated)
½ tsp sugar
800 ml vegetable broth
1 can of pureed tomatoes (400 ml each)
150 ml cream (30% fat)
400 g fresh tortellini from the refrigerated section
50 g Parmesan (30% fat in dry matter)
freshly ground pepper
fresh basil (if desired)


1. For the tortellini soup, peel the onion and garlic, finely dice the onion and chop the garlic. Wash the thyme and spinach, drain them, pick off the thyme leaves and clean the spinach.

2. Heat sunflower oil in a pot. Add the minced meat with onions and garlic and fry for 4-5 minutes over medium heat until crumbly. Add tomato paste and sugar, sauté briefly, mix and season with salt.

3. Deglaze with vegetable stock, add pureed tomatoes and thyme and simmer for 15-20 minutes with the lid closed.

4. Stir in the cream, add the tortellini and cook in the soup according to the package instructions. Slice the Parmesan thinly with a peeler.

5. Add spinach to the soup and bring to the boil until the spinach has wilted. Season with salt and pepper, divide into bowls and serve with Parmesan cheese, sprinkled with fresh basil leaves if desired. Bon appetit!

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