- Tortellini - 250 Grams
- olive oil - 1 st. a spoon
- carrots - 1 glass
- sweet green pepper - 1 piece
- bulb - 1 piece
- celery shoot - 1 piece
- garlic - 1 tooth
- Basil - 1/2 Art. spoons
- oregano - 1/2 Art. spoons
- salt - 1/4 Art. spoons
- black pepper - 1/4 Art. spoons
- red pepper - 1/4 Art. spoons
- canned tomato cubes - 800 Milliliters
- vegetable broth - 3 glasses
1. In a medium-sized saucepan, cook the tortellini as recommended by the manufacturer. Drain all the water and leave ready dumplings. 2. In a large saucepan, heat oil over medium heat. Add chopped sweet peppers, carrots, onions and celery. Cook for about 5 minutes until the vegetables are softer. Add the garlic, herbs and spices. Cook stirring for another 1 minute. 3. If you do not have canned tomato cubes, you can use conventional canned tomatoes, cutting them into small pieces. If you have only fresh tomatoes, you need to take the richest and softest of them. 4. Add the tomatoes and broth to the pan. Bring the soup to a boil, make a small fire and simmer for another 10 minutes. 5. Spread hot soup on plates, proportionally expand into it ready-made tortellini and immediately serve on the table.
Servings: 4-6