From broth to brilliance: Elevate dinner with tortellini soup

According to the parable, Jesus turned water into wine; according to tradition, housewives turn broth into tomato soup. However, the meat-and-vegetable broth is also a great base for other soups. To make coming home from school and work even better, turn the broth into a vegetable tortellini soup. A queue of satisfied household members will be lining up for seconds.

If you don't feel like eating broth another day in a row, it's time for a change. The broth is a great base for other soups, like barley soup, cauliflower soup, or the iconic tomato soup. You can freeze the broth whenever you crave a homemade soup but don't have time to cook.

You can also prepare a stew with broth and the pieces of meat in it. Make a roux with flour and butter, pour the broth over the roux, and add meat, vegetables, and spices. In the Kashubian version, raisins are also added to the stew.

Try vegetable tortellini soup if you want to impress your loved ones with a delicious dinner without much effort. You will prepare it with broth, and thanks to the dumplings, it will be hearty.

Adjust the exact amount of ingredients to the amount of broth you have in the pot. In this case, the "by eye" method will work best. Choose tortellini with your favorite filling; mushroom will work, ricotta with spinach will fit, and even meat lovers will not complain.

Ingredients:

• chicken or vegetable broth
• tortellini
• 1 carrot
• several stalks of celery
• 1-2 onions
• 2-3 cloves of garlic
• broccoli
• wheat flour
• butter
• olive oil
• heavy cream
• herbes de Provence
• salt and pepper to taste

Instructions:

1. Cut all the vegetables into small pieces. Press the garlic through a press.
2. Sauté the onion, carrot, and celery in heated butter and olive oil until translucent. Add garlic and sauté briefly.
3. Sprinkle the vegetables with flour and mix thoroughly to create a light roux.
4. Pour hot broth over the roux, stirring constantly to avoid lumps. Bring to a boil and reduce heat.
5. Simmer the soup on low heat for about 15 minutes. Add the broccoli and cook for another 10 minutes—season with salt, pepper, and herbes de Provence.
6. Add the tortellini to the soup and cook according to the time indicated on the package.
7. Just before serving, add the cream and mix well.

Pour the ready soup into bowls and watch as everyone delights in it. Be prepared for requests for seconds. Enjoy!