Tortellini Soup Recipe

Tortellini Soup Recipe

Ingredients

Broth:

750 ml water

1 bouillon cube (vegetables)

60 g butter (we used almond butter)

70 g tomato paste

1 tablespoon balsamic vinegar

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon pepper

1 teaspoon hot sauce (optional)

1 tablespoon olive oil

1 onion

2 carrots (about 140 g)

4 cloves garlic

400 g peeled and crushed tomatoes

60 g spinach (fresh)

5 g basil

300 g tortellini

Preparation

Broth: In a tall saucepan, dissolve the bouillon cube in the hot water. Transfer the broth to the blender jar. Add the butter, tomato paste, vinegar, salt, garlic, oregano, thyme, pepper and hot sauce.

Beat until smooth. Be careful not to burn yourself. Set the mixture aside.

In a large saucepan, add the oil and sauté the chopped onions and carrots for about 4 minutes over medium-high heat.

When the onions are translucent, add the crushed garlic and continue sautéing for 1 minute.

Add the broth, tomatoes (peeled and crushed), chopped spinach and basil. Bring to a boil.

Add the tortellini and cook according to the instructions on the package (cooking time varies from one brand to another).

It's ready!