Tortellini soup

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Delicious as a main course or as a hearty lunch: quick vegetable soup with tortellini pasta, carrot and spinach


1.5 liters or water
1 onion
2 tbsp olive oil
200 gr carrot
250 gr tortellini with cheese filling
4 spring onions
3 cloves of garlic
150 gr fresh spinach
3 vegetable stock cubes
3 slices of bread


Boil the tortellini in plenty of water and drain. Heat 1 tbsp olive oil in a frying pan and fry 1 clove of minced garlic. Cut the crusts off the bread and cut the rest into pieces. Bake the pieces of bread in the pan with garlic until crispy.
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Chop the onion into rings and 2 cloves of garlic and fry in the olive oil in a soup pot. Cut the carrot into pieces and spring onion into rings and add to the pan and fry for 3 minutes. Deglaze with water and bring to a boil. Dissolve the stock cubes in the water. Add the spinach and wait 2 minutes until it has wilted a bit. Add the tortelini and heat briefly in the soup. Serve the soup with the crispy croutons

Source: Leukerecepten by leukerecepten-nl.
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