Soup with tortellini and croutons

Name: soup with tortellini and croutons
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 220 g tortellini ai for; 2 el traditional olive oil; 600 g fresh Italian stir fry vegetables; 1,5 liter vegetable stock of tablet; 1 fresh ciabatta; 90 g pesto rosso; 125 g Galbani ricotta fresh cheese

Well-stuffed Italian vegetable soup with cheese tortellini's pesto and ciabatta croutons.

Ingredients

Directions

Preheat the oven grill. Cook the tortellini for 10 minutes in plenty of water.
Heat the oil in a wok. Stir fry the stir fry mix 4 min. Add the broth and bring to the boil.
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.
Place the croutons under the hot grill for about 5 minutes. Drain the tortellini and add to the soup. Season with pepper.
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.