1 Heat the oil and soften the red onion for 5 minutes for a bit of punch. Add the chopped tomatoes and the mascarpone sauce fortang, then gradually pour in the stock while stirring. Bring to the boil, reduce the heat and simmer for 3 minutes.
Tangy tomato tortellini soup
Ingredients
4
servings
-
- 1 tbsp
- 0,5
- 1 can
- 1 tub
- 700 ml
- 1 pack
- 175 g
- 0,25 pots
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Preparation
2 Stir in the tortellini forbulkfollowed by the cabbage forcolour. Cook for a further 5 minutes.
3 Divide between bowls and garnish with chopped parsley.
