Tortellini Soup (Winter, Slightly Sour) - photo 1
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Tortellini Soup (Winter, Slightly Sour)

Pikantne Soups Fusion cuisine 60 min Medium 51 wyświetleń ~16.65 PLN * - (0)
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Description

A warming tortellini soup is a combination of delicate Italian pasta with a seasonal Polish vegetable touch. It originates from fusion cuisine — classic tortellini cooked in aromatic vegetable broth with roasted root vegetables and spices. The dish has a creamy yet clear character: the sweetness of roasted carrots and parsley combines with the salty finish of butter and an optional sour note from sauerkraut. It pairs wonderfully with crunchy bread or a roll, perfect for a winter lunch or family gathering when we want something hearty but not too heavy. The dish is visually appealing — golden tortellini against a backdrop of orange-brown vegetables with a green accent of fresh herbs.

Ingredients Used

Ingredients (17)

Servings:
4
  • Tortellini 400 g
  • Vegetable broth 1200 ml
  • Onion 1 szt. (~150 g)
  • Carrot 2.5 szt. (~200 g)
  • Celeriac 150 g
  • Garlic 3 ząbki (~15 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Parsley 200 g
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Marjoram 2 g
  • Bay leaf 6.7 szt. (~2 g)
  • ✨ Opcjonalne
  • Sauerkraut 150 g
  • 18% cream 200 ml
  • Cheese 50 g
  • Lemon 0.2 szt. (~15 g)
💰 Szacowany koszt dania: ~16.65 PLN (4.16 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash all the vegetables under cold running water. Peel the onion, carrot, parsley root, and celery root. Chop the onion into small cubes (about 5 mm). Slice the carrot, parsley root, and celery into even slices about 5 mm thick, then cut the slices in half to ensure they are of similar thickness — this will help with even roasting and cooking.

Use a cutting board and a sharp chef's knife. If you have a mandoline, set the blade to ~3-4 mm, but be careful with your fingers. Even pieces ensure even cooking and tenderness in the soup.

Roasting vegetables

2

Preheat the oven to 200°C (top-bottom). Mix the vegetables (carrot, parsley, celery) in a bowl with half of the rapeseed oil (7.5 g) and a pinch of salt (2 g). Spread them on a baking sheet lined with parchment paper in a single layer. Bake for 25-30 minutes until golden at the edges and soft when pierced with a fork.

Use a large baking tray and spread the vegetables out so they do not overlap. If the vegetables start to burn, reduce the temperature to 190°C. The roasted vegetables will enhance the flavor of the soup.

Soup base

3

In a large pot with a capacity of about 3-4 liters, heat the remaining canola oil (7.5 g). Add the chopped onion and sauté over medium heat for 6-8 minutes until the onion becomes translucent and slightly golden. Add the chopped garlic (15 g) and sauté for 30-40 seconds until the aroma is released (do not burn).

Use a pot with a thick bottom (e.g., 24-26 cm in diameter). A wooden spoon or silicone spatula will make stirring easier. The onion should be soft and translucent, not brown.
4

To the sautéed onion in the pot, pour in vegetable broth (1200 ml). Add bay leaves (2 pieces) and marjoram (2 g). Bring to a gentle boil over medium heat, then reduce the heat to low — the broth should only be lightly 'pulsing'. Cook uncovered for 10 minutes to allow the flavors to meld.

Use a liquid measuring cup when pouring the broth. If the broth is from a cube or concentrate, dissolve it in hot water according to the instructions before adding it to the pot.

Adding roasted vegetables

5

When the roasted vegetables are soft (check with a fork), transfer them to a pot with the broth. Stir and cook together for 8-10 minutes over low heat to harmonize the flavors. Taste the broth — add salt (about 4 g in total) and pepper (2 g) to taste.

Taste the soup with a spoon; remember that the tortellini and any sauerkraut may continue to change the saltiness — season gradually.

Cooking tortellini

6

Increase the heat to medium so the soup is gently simmering. Add the tortellini (400 g) directly to the pot and gently stir with a spoon to prevent them from sticking together. Cook according to the manufacturer's time — fresh tortellini usually takes 3-5 minutes. The tortellini is ready when it floats to the surface and the dough is soft but still firm.

Use a slotted spoon or perforated spoon to gently stir and remove a test piece. Overcooking will cause the filling to lose its consistency.

Optional additions (sauerkraut)

7

If you want to add sauerkraut (150 g), first drain it from excess juice and chop it finely. Add it to the soup 4-5 minutes before the tortellini are done cooking — the cabbage should soften but retain its acidity.

Additionally, you can add sauerkraut to enhance the flavor/texture. If the cabbage is very sour, you can rinse it and lightly drain it so that the soup is not too sharp.

Finishing the soup

8

Turn off the heat. Add butter (30 g) and stir vigorously until completely melted and combined with the broth, creating a slightly glossy surface. If you want a creamier version, add 18% cream (200 g) after tempering: pour a few tablespoons of hot soup into a small bowl, mix, and then pour back into the pot. Heat on low without allowing it to boil.

Use a whisk or spoon to mix until the butter and cream are well combined. Too vigorous cooking after adding the cream will cause it to curdle.

Seasoning and serving

9

Taste the soup and season with salt and freshly ground pepper if needed. Serve hot, placing equal amounts of tortellini and vegetables in bowls. Sprinkle with grated yellow cheese (50 g optional) just before serving, so it melts slightly.

Use a slotted spoon to evenly distribute the tortellini among the servings. Additionally, you can add fresh parsley for color.

Final tips

10

If you are preparing the soup in advance, cool it quickly (ice bath or thin container) and store it covered in the refrigerator for up to 48 hours. It is best to cook the tortellini just before serving; if you want to add leftover tortellini to already cooked soup, cook briefly, as excessive soaking will cause the pasta to soften.

Use low heat for warming and stir occasionally. Avoid microwaving cheese, as it may become rubbery.

Fun Fact

💡

Tortellini comes from the Emilia-Romagna region in Italy and is traditionally served in broth. In this version, we combine Italian dumplings with Polish winter vegetables — this culinary dialogue creates an interesting, comforting dish.

Best for

zimowy wieczór obiad rodzinny gdy chcesz czegoś rozgrzewającego

Tips

🍽️ Serving

Serve the soup immediately after adding the tortellini so that the pasta remains firm. Add a slice of whole grain bread or garlic bread to the plate. For extra flavor, drizzle each serving with a bit of good quality extra virgin olive oil or sprinkle with fresh parsley.

🥡 Storage

Store the soup in the refrigerator for a maximum of 48 hours. If you plan to store it longer, it's best to separate the tortellini and keep them separately; freezing the soup with tortellini will worsen the texture of the pasta. For reheating, use a pot on low heat, avoiding boiling after adding the cream.

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