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Soup with tortellini and croutons
Well-stuffed Italian vegetable soup with cheese tortellini's pesto and ciabatta croutons.
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Ingredients
Directions
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Preheat the oven grill. Cook the tortellini for 10 minutes in plenty of water.
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Heat the oil in a wok. Stir fry the stir fry mix 4 min. Add the broth and bring to the boil.
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Cut the ciabatta into slices. Brush the ciabatta slices with the pesto and ricotta and halve them. Grind a little pepper and place on the baking sheet.
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Place the croutons under the hot grill for about 5 minutes. Drain the tortellini and add to the soup. Season with pepper.
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Spoon the soup into bowls or deep plates. Place a few croutons in each bowl or on each plate. Serve the rest of the croutons separately.
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Nutrition
685Calories
Sodium0% DV2.320mg
Fat42% DV27g
Protein42% DV21g
Carbs28% DV84g
Fiber32% DV8g
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