Tomato soup with celery and tortellini

Name: tomato soup with celery and tortellini
Total time: 45 min
Yield: 15
Ingredients: 150 milliliters olive oil; 500 gram pancetta; 500 gram smoked bacon cubes; 5 onion; 8 clove garlic; 2 winter carrot; 8 stem celery; 3 Red pepper; 3200 gram tomato cubes; 1 liter Meat bouillon; 1 liter vegetable stock; 8 twig thyme; 8 twig rosemary; 5 laurel leaf; 1 kilogram (spinach) tortellini; 1 kilogram tortellini filled with cheese; 5 tablespoon balsamic vinegar; 1 bunch basil; 200 gram Parmesan cheese

Ingredients

Directions

Heat half of the oil in the soup pan and fry the pancetta until crispy. Remove from the pan and keep separate.
Add the rest of the oil to the shortening and fry the onion and garlic for 4-5 minutes.
Add the carrot, celery and red pepper and cook for 2-3 minutes.
Stir in the tomatoes with juice and the stock and bring to the boil.
Tie the thyme, the rosemary and the bay leaves with kitchen yarn in a bunch and hang in the soup.
Cook the soup gently for about 25 minutes. Remove the herbs and puree the soup with a hand blender.
Cook the tortellini gently in the soup for 8-10 minutes. Scoop the pancetta and balsamic vinegar through and season with salt and pepper.
Sprinkle the soup before serving with the basil and Parmesan cheese.