A recent recipe with zucchini was met with great enthusiasm, and that gave me the idea to post a follow-up recipe featuring the king of all vegetables. Tortelloni in brodo is a light and clear soup, and it can be served as a first course or as the main dish. It is almost magical how plain water can be transformed, thanks to fish and meat, vegetables, salt, herbs and spices, into something that is fragrant and tasty. Rediscover the long-forgotten broths!
250 gr/0.5 pound fresh tortelloni filled with eg. cheese and walnuts
1.5 l/6.5 cups vegetable stock
olive oil for frying
1 zucchini, sliced
250 gr/0.5 pound cherry tomatoes, halved
3 tbsp tomato puree
100 gr/4 ounces bacon, in cubes (optional)
Cook the fresh tortelloni according to the instructions on the package in a pot filled with salted boiling water. Rinse and slice the zucchini and cut the cherry tomatoes in half. Bring the vegetable stock to a boil. Saute the zucchini slices lightly before adding them to the vegetable stock. Let the soup simmer for 5 minutes. Add the cherry tomato halves and the fresh herbs. Let the soup simmer for another 5 minutes and add the cooked tortelloni and the tomato puree. Fry the bacon cubes in a separate pan until they become crispy. Add the bacon cubes to the soup and serve immediately.