Tortellini and Vegetable Soup

Tortellini and Vegetable Soup
5 (100%) 14 votes

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


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


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.



Equipment for the Italian kitchen

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