Carrot-fennel soup with tortellini

Name: carrot-fennel soup with tortellini
Total time: 25 min
Yield: 4
Ingredients: 5 tablespoon olive oil; 1 tablespoon Pesto; 1 fennel bulb; 4 stem celery; 1 winter carrot; 4 spring / forest onion; 1 tablespoon dried Italian herbs; 1 liter vegetable stock; 1 liter herbal broth; 250 gram (spinach) tortellini; 1 bunch fresh parsley; hand fresh basil

Ingredients

5 tablespoon olive oil
1 tablespoon Pesto
1 fennel bulb
4 stem celery
1 winter carrot
4 spring / forest onion

1 tablespoon dried Italian herbs
1 liter vegetable stock
1 liter herbal broth
250 gram (spinach) tortellini
1 bunch fresh parsley
Hand fresh basil

Directions

Mix 3 tablespoons of olive oil with the pesto and set aside.
Heat the rest of the olive oil in a soup pan and stir fry the fennel, celery, carrot, spring onions and Italian herbs 3-4 minutes.
Pour in the stock and cook gently with the lid on the pan for about 10 minutes.
Add the tortellini and cook gently for 7-8 minutes.
Serve the soup sprinkled with parsley and sprinkled with pesto oil.