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Image of vegetable soup with tortellini

Prep Time 15 minutes
Cook Time 45 minutes
Resting time 5 minutes
Servings 6
Author Eleni Georges

Ingredients

  • 1 Fennel bulb, 500g
  • 3 tbs olive oil
  • 1 brown onion, 130g sliced
  • 2.5 L water
  • 2 tsp salt
  • 2 medium carrots, 250g chopped
  • 2 medium zucchinis, 300g chopped
  • 2 small white potatoes, 300g chopped
  • Half butternut pumpkin, 600g chopped
  • ¼ cup lemon juice
  • 640 g fresh tortellini pasta, 4 serves package

Instructions

  1. To prepare the fennel remove the stalks but keep the fronds and set aside. Then slice the
    bulbs to use. The fronts will be used to top up the final soup with.

  2. Heat the olive oil in a large pot, sauté the sliced onion and fennel on a medium heat. Once
    they soften then add the water in the pot.

  3. Bring the water to a boil and add all the ingredients except from the tortellini. Cook on a
    medium heat for 30min and then blitz them with an immersion blender.

  4. Bring to a boil again, add the tortellini and let them cook for just a bit less than the recommended product time. Then take the pot off the heat and let the soup rest
    for 5min or so before serving. This will help the soup thicken even more and
    the tortellini will continue cooking.