10gramSeaBaconor sundried tomatoes or dried mushrooms
80gramBrussels Sprouts
Stock Ingredients
4Carrots
2Onion
2Celery Sticks
1cloveGarlic
1Bay Leaf
10Peppercorns
6Sundried Tomatoes
1tspSalt
2tbspKetchup
Instructions
The Stock
Cut the onions, carrots and celery sticks in even parts. Crush the clove of garlic and cut it in slices.
Heat some olive oil in the cooking pot and add the chopped vegetables. Bake these until the onion is glossy.
Add the other stock ingredients and add 1,5 liter water. Bring this all to a boil and let it cook for about 1 hour.
In the meanwhile, you can clean and cut the Brussels sprouts in slices. Do you have other vegetables in-house? You can add those as well!
Sieve the stock by pouring it through a fine sieve. Taste the stock and add any additional flavorings or seasoning.
The Soup
Bring the sieved stock to a boil. Whenever it cooks, add the Brussels sprouts and tortellini. Cook the pasta as long as described on the package. *If you want to add the pre-soaked dried mushrooms or sundried tomatoes, you can add them at this step as well.
Add the SeaBacon the last minute of the cooking time.
To make sure the pasta doesn't overcook, it's best to serve the soup immediately :) Enjoy!