Zuppa di Tortellini

A traditional Italian soup made with tortellini and vegetables.

INGREDIENTS (4 people) :

• 300 grams (10 oz) of tortellini (with the filling that you want)
  
• 250 grams (9 oz) of spinach
  
• 400 grams (14 oz) of red and ripe tomatoes
  
• 1 liter (5 cups) of chicken broth*
  
• 2 fresh onions
  
• 1 clove garlic
  
• extra virgin olive oil
  
• Salt
  
• ground black pepper
  
• oregano (optional)
  
• Grated cheese
  

 

* vegetal broth (without grated cheese but vegetables stuffed tortellini) if you want a vegan soup.

 

In a large saucepan, pour a generous splash of olive oil. Add a clove of garlic and fry until golden brown. At that point we remove it.

 

Finely chop the onions and pour them into the pot. Fry until transparent.

 

Add the book of chicken broth to the pan, the well washed spinach and the tortellini (if they are dry), as well as the peeled, seeded and chopped tomatoes. We let the time set by the manufacturer for the tortellini. If these are fresh, we will cook the tomatoes and spinach for about 10 minutes and then add the tortellini for an extra 3 or 4 minutes of cooking.

 

5 minutes before the end of cooking, season with salt and pepper. Serve hot, sprinkled with a pinch of oregano and grated cheese.