Broth makeover: Transform tradition with tortellini soup

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

If you don't feel like having broth again today, it's time to change. Broth is an excellent base for other soups, such as 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 from scratch.

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

If you want to impress your loved ones with a delicious dinner without much effort, try vegetable tortellini soup. You'll 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 favourite filling. Mushroom-filled tortellini works well, ricotta with spinach is a good 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 garlic press.
2. Sauté the onion, carrot, and celery in heated butter and olive oil until translucent. Add garlic and fry 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 the 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!