Go Back
cheese tortellini stock soup recipe
Print

Cheese Tortellini, Vegetable Stock & SeaBacon

Course Lunch, Soup
Cuisine Italian, Sustainable
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
10 minutes
Servings 4 portions

Equipment

  • Cooking Pot
  • Fine Sieve

Ingredients

Soup Ingredients

  • 250 gram Cheese Tortellini
  • 10 gram SeaBacon or sundried tomatoes or dried mushrooms
  • 80 gram Brussels Sprouts

Stock Ingredients

  • 4 Carrots
  • 2 Onion
  • 2 Celery Sticks
  • 1 clove Garlic
  • 1 Bay Leaf
  • 10 Peppercorns
  • 6 Sundried Tomatoes
  • 1 tsp Salt
  • 2 tbsp Ketchup

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!