Tortellini soup with lots of vegetables
In a large soup pot, bring the tomato juice with the stock and the oregano to the boil while stirring. Add the tortellini while stirring and bring to the boil again. Let the soup simmer for 10 minutes, stirring occasionally.
Cut the celery into thin bows, chop the bunches, the fennel into strips, the spring onions into pieces of 1 cm, the courgette into cubes and the green beans into pieces of 2 cm.
Stir all vegetables through the soup and bring the soup to the boil while stirring. Let the soup simmer for 8-10 minutes until the vegetables are al dente. If necessary, add some salt and freshly ground pepper. Serve the soup in wide bowls. Delicious with crumbled goat's cheese over it and whole grain bread.
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