One pot tortellini soup with vegetables and wonderful flavor

One-pot tortellini soup

Delicious one pot tortellini soup served piping hot with melted cheese and lots of vegetables, which makes the soup both filling and really tasty.

It's real comfort food! Cozy food at its best, and it's perfect for enjoying outdoors on a cool summer evening or on autumn and winter days. Great all year round!

It's a filling and delicious soup, full of umami from the sun-dried tomatoes and cheese. Tortellini is made from fresh pasta, which makes the dish super quick to serve, so you can have food on the table in under half an hour. Lovely everyday-friendly.

Working time 20 minutes.

Number of people: 4.

One-pot tortellini soup

25 min.

20 min.

4 pers.

while I'm cooking

1 zucchini, diced

1 onion, finely chopped

3 cloves garlic, pressed

50 g sun-dried tomatoes in oil, finely chopped

100 g spinach

1 handful of fresh basil

½ teaspoon chili flakes, to taste

8 dl vegetable broth

400 g canned chopped tomatoes

1 dl whipping cream

250 g fresh tortellini

75 g Parmesan, or other hard cheese, finely grated

1 tablespoon olive oil, for frying

salt and freshly ground pepper

For serving

125g Frisk mozzarella

1 handful of fresh basil

4 slices of bread

Heat a pan with oil and fry the diced squash over high heat until they get a brown crust. Turn down the heat and sauté the onions until soft. Add the garlic, sun-dried tomatoes, spinach, basil and chilli flakes and stir well.

Then add the vegetable stock, chopped tomatoes and whipping cream and heat the dish to boiling point. Add the tortellini to the pan and simmer according to the instructions on the packaging.

Sprinkle with Parmesan – or other hard cheese – and serve the piping hot tortellini soup in bowls with mozzarella torn into smaller pieces and a sprinkle of basil leaves.