Tortellini and Vegetable Soup

0

A chef who worked in a Michelin-starred kitchen in Tuscany showed us how to make this pasta and vegetable soup at a Tuscan cookery school. You’ll need to find tortellini but that’s easy enough now that supermarkets stock fresh pasta in the chilled section.

Serves 4

Ingredients

1800ml vegetable stock (fresh or made from stock cubes)
1 stick of celery
1 medium carrot, peeled and cut into small dice
1 small onion, peeled and halved
200g round steak (or shin beef), cut into small cubes
Pinch of sea salt and freshly ground black pepper
400g fresh stuffed tortellini (or stuffed ravioli)

To serve
Extra virgin olive oil
Parmesan, grated

Instructions

1. Bring the stock to the boil. Add the celery, carrot, onion and round steak (or shin beef). Bring the mixture to the boil and remove any froth that rises to the surface (you can do this with a spoon or a piece of paper towel, just dab it over the froth).

2. Reduce the heat to a low simmer and cook over a gentle heat, with the lid off, for 45 minutes to an hour. When the meat is cooked, check the seasoning and add salt and freshly ground pepper to taste.

3. To serve: add the tortellini (or ravioli) and cook until they are done (check the packet instructions for timings).  Serve the soup in large bowls with a drizzle of olive oil and some freshly grated Parmesan.

Recipe Notes: 
– If you strain the broth, you can keep it, covered, for up to 3 days in the fridge (let it cool completely before placing it in the fridge). When you want to use it, reheat in a clean saucepan and add the tortellini or any pasta.

– This recipe makes quite a lot of soup so you can freeze any you don’t need immediately. Defrost, reheat and add the tortellini (or even just add tagliatelle or gnocchi) and cook until the pasta is done.

– Make this soup vegetarian – omit the beef and use a vegetable tortellini or ravioli.

 

YOU MAY ALSO LIKE:

Equipment for the Italian kitchen

Orzo with Chicken, Peas, Parmesan and Mint

Pearl Barley Salad

Pancetta, tomato and chilli pasta

Italian Roast Chicken with Rosemary and Lemon

Stand-by Tomato Sauce

Recipes using penne pasta

Penne with Roast Vegetables

 

 

Related Recipes and Features

Fruit and Nut Coleslaw The coleslaw that you make at home is the best – this one has lots of crunch from the celery and a nutty sweetness. Serves 6 Ingredients 1 sm...
Pappardelle with Pancetta and Blue Cheese A dish you can get on the table in ten minutes. To stay within the Italian repertoire, you should use gorgonzola blue cheese, but we tested this recip...
Nut Brittle Brittle is hardened sugar and it's a cinch to make. Crack it into shards (it makes a very appealing noise) to add texture to desserts or just bite int...
Perfect Roast Potatoes Perfect roast potatoes should be crisp and golden on the outside, and soft inside. Serves 6 Ingredients 10 large potatoes, peeled (floury var...
Sauce Vierge A classic french sauce created by French chef Michel Guérard with tomatoes, garlic and herbs for use on cold or grilled vegetables and with Mediterran...
Morcilla and Red Pepper Canapés Morcilla is a black pudding made with pork blood, pork fat, rice and sometimes onions – similar to Irish black pudding, its spicing and seasoning chan...
Share.

Comments are closed.

Follow

Follow this blog

Get a weekly email of all new posts.

Email address