Nem tortellini suppe

🥘 Ingredients

• onion 1
• garlic 2 cloves
• squash 1
• carrots 150 g
• olive oil 1 tbsp
• oregano 1 tsp
• tomato paste 2 tbsp
• water 800 ml
• vegetable stock 10 g
• mascarpone 2 tbsp
• salt
• pepper
• tortellini 500 g
• spinach 1 handful
• parmesan 50 g

1. 1

   Peel and finely chop the onion and garlic . Rinse and dice the squash . Peel and dice the carrots .
2. 2

   Heat a pot over medium to high heat. Add olive oil and saute the oregano , onion and garlic until the onions are translucent. Add the carrots and squash and cook for a further 5 minutes . Stir tomato paste into the bottom of the pot and saute it well.
3. 3

   Pour in water and vegetable stock , stir until the stock dissolves, and let it simmer for 5 minutes . Stir in mascarpone and season with salt and pepper .
4. 4

   Add the tortellini and let them cook in the soup until tender, about 3 minutes . Take the soup off the heat and stir in spinach until it has just wilted. If using kale instead, rinse it, pull it from the stems and chop it finely before adding.
5. 5

   Grate the parmesan and serve straight away with plenty of freshly grated parmesan on top.