Informations supplémentaires
35 min.
|
768 kcal
|
easy
|
|
Printable version
1. Setup
Chop the onion, the garlic and the sundried tomatoes. Slice the mushrooms. Cut the lemon in half.
2. Cook the vegetables
In a large pot over medium-high heat, add a drizzle of olive oil. Add the onion and cook for 3-4 minutes. Add the garlic, the sun-dried tomatoes, the mushrooms and the chili flakes, to taste (caution! spicy). Cook for 4-5 minutes and season with salt and pepper.
3. Add the broth
To the same pot, add the broth cube, 4 2P | 6 3P cups of water, the pesto and the juice of half a lemon. Bring to a boil and simmer 3-4 minutes.
4. Assemble
Add the tortellini and the spinach. Cook for 5-6 minutes. Add the cream and half of the parmesan and mix well.
5. Plate your dish
Serve the soup. Garnish with the rest of the parmesan shavings. Bon appétit!
350gFresh Cheese Tortellini
1unitYellow Onion(s)
1unitGarlic Clove(s)
2gChili Flakes
1unitVegetable Broth Cube(s)
0.5unitBasil Pesto
3unitSun-Dried Tomatoes
80gBaby Spinach
110gWhite Medium Mushroom
1unitLemon
120mlCream 18%
30gParmesan shavings
What you need
Pot.
768 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
93g
31%
fat
31g
48%
cholesterol
101mg
34%
fiber
7g
28%
protein
32g
saturated
13g
65%
sodium
2096mg
87%
sugar
14g
trans
0g