Ingredients:
Click on the ingredient to try it
- tomato sauce with basil SURGITAL
- tortellini with meat SURGITAL
- Forest mushroom mix DARTA
- vegetable stock
- extra virgin olive oil BASSO
- parmesan cheese GRAN CASTELLI
- onion cube 10×10 mm DARTA
- garlic whole DARTA
- basil frozen DARTA
- spinach leaf DARTA
- salt
- freshly ground pepper
Preparation:
The base for our rich soup is the tomato sauce with basil, which we will use to make a thinner soup, and in which we will cook the tortellini, not in separate water in this case.
Start by frying the onion and garlic in a little oil, then add the thawed tomato sauce, add the vegetable stock, salt and pepper and bring to the boil.
You can adjust the consistency with a stick blender to taste, but it's worth leaving it as it is, a bit chunky and rustic, it will look good in the end.
In a pan, fry the wild mushroom mixture in a little oil until it starts to colour, adding a more full-bodied flavour to the soup than if you just boil it.
Add the sautéed mushrooms to the soup, at this point add the spinach leaves and chopped basil, and when the soup is boiling, add the meat tortellini, taking care not to let it bubble, just cook the pasta batties gently, so to speak, until they are bubbling.
Finally, add freshly grated Parmesan cheese to enrich the soup, bring it to the boil and serve.
