We love it because it kills several flies at once, because we don’t have to think too much about what to cook on the side. Ideal for busy days, but also when you want a little comfort on a spoon.
- 2 cloves garlic
- a couple of pechenitsa
- 6 carrots
- green stems
- after a teaspoon of dried oregano and dried basil
- half a teaspoon of cumin
- teaspoon of smoked peppers
- 2 tablespoons of tomato puree
- 100ml dry white wine
- 1 liter soup base
- 250g tortellini
- 500g spinach
- 100ml sweet cream
- 70 g grated parmesan
- salt and pepper
1. Finely chop the onion and fry until glassy.
2. Tear off the pechenitsa, cut the carrot into circles, as well as the celery stalk and add everything to the onion.
3. Fry and add garlic, tomato puree and all the spices. Roast until fragrant, then add the tomato puree.
4. Drizzle with wine, and when the liquid is half boiling, add the soup stock. Cook over low heat for about 20 minutes to soften the carrot.
5. A few minutes before the end (according to the cooking time of the pasta on the packaging according to the recommendation) add the tortellini, the cream, the parmesan and the spinach.
6. Salt and pepper to taste.
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Photos and video: Sonja Ravbar