Transform your leftover broth into a delightful 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 an excellent base for other soups. To make returning home from school and work even better, transform the broth into a vegetable tortellini soup. A queue of satisfied household members will eagerly line up for seconds.

If you're not in the mood for more broth, it's time for a change. The broth is a fantastic base for other soups, such as barley soup, cauliflower soup, or the iconic tomato soup. You can freeze the broth and use it whenever you fancy a homemade soup but lack the time to cook.

You can also prepare a stew with broth and meat pieces in it. First, make a roux with flour and butter. Then, 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 the dumplings ensure it's hearty.

Adjust the exact amount of ingredients to the amount of broth you have in the pot. In this case, the "by eye" method is most effective. Choose tortellini with your favourite filling. Mushrooms work well, ricotta with spinach is a good fit, and even meat lovers won't 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 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 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!