Name: Vegetarian Tortellini Pasta Drop Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2tbsp olive oil; 1 onion peeled and finely chopped; 2 garlic cloves peeled and finely chopped; 2tbsp tomato puree (paste); 1tsp paprika; 2 carrots tops removed and peeled; 2 celery stalks trimmed and rinsed; 400g tin chopped tomatoes; 1l good-quality vegetable stock; 250g packet good-quality fresh tortellini of choice1 handful of basil, leaves only; 1 handful of basil, leaves only; sea salt and freshly ground black pepper; grated parmesan; microgreens or sprouts; extra virgin olive oil

Ingredients

2tbsp olive oil
1 onion peeled and finely chopped
2 garlic cloves peeled and finely chopped
2tbsp tomato puree (paste)
1tsp paprika
2 carrots tops removed and peeled
2 celery stalks trimmed and rinsed
400g tin chopped tomatoes
1l good-quality vegetable stock
250g packet good-quality fresh tortellini of choice1 handful of basil, leaves only
1 handful of basil, leaves only
sea salt and freshly ground black pepper

To serve

grated parmesan
microgreens or sprouts
extra virgin olive oil

Method

STEP 1
Heat the oil in a large lidded saucepan and saute the onion and garlic with the tomato puree and paprika over a medium-low heat for 5 minutes, or until the onion begins to soften.
STEP 2
Cut the carrots and celery into bite-size pieces, add them to the pan and saute for a further 5 minutes, or until the onion has softened.
STEP 3
Add the tomatoes and stock to the pan, season to taste with salt and pepper and bring to the boil.
STEP 4
Reduce the heat and simmer with the lid ajar for 15 minutes, or until the vegetables are cooked.
STEP 5
Add the tortellini to the pan and cook according to the packet instructions, before stirring through the basil.
STEP 6
Serve hot topped with a sprinkling of Parmesan, some micro greens and a drizzle of oil.