Wednesday, January 20, 2010


yields four servings

150 grams dried tortellini with cheese filling
150 grams bacon
1 onion
1-2 tablespoons olive oil for frying
200 grams celery stalks
2 tablespoons tomato puree
1/2 litres chicken/beef broth
1 teaspoon paprika
1 medium size leek
2 carrots
1 bunch of fresh cut parsley
salt and pepper to taste

Cook the tortellini according to package just al dente, not too long as it will stay in the soup in the end. Chop bacon and onion small and fry in the soup pot in some olive oil. finely chop the celery and add to the pot and broil on with the bacon and onion. Then add broth, tomato pure and paprika spice and cook for 15 minutes.

Rinse the leek by cutting it once lengthwise and rinse over running water. Then thinly slice it from top to bottom using both white and green end. Cut the carrots in juliennes (small stalks) and chop the parsley.

Add remaining vegetables to the soup and cook for another 5 minutes.

Finally add the cooked tortellini, taste with salt and freshly ground black pepper and serve with a good bread.

bacon recipe courtesy of:

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