sausage, bell pepper and pasta stew
Ingredients
- Ingredients
- 1 shallot
- 1 garlic clove
- 700 grams Red Bell pepper
- 1 handful baby Spinach
- 150 grams Italian sausage
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 900 milliliters Vegetable broth
- salt
- freshly ground peppers
- 250 grams Tortellini
- shaved Parmesan (for garnish)
- Basil (for garnish)
Preparation steps
Peel the shallot and garlic and chop finely. Rinse the bell peppers, halve, remove seeds and ribs and dice. Rinse the spinach, trim and spin dry. Cut the sausage into thin slices.
Heat the oil in a pan and saute the sausage until browned. Remove from the pan. Add the shallot and garlic and saute until translucent. Add the bell peppers and saute briefly. Stir in the tomato puree. Add the broth and simmer for 40 minutes over medium heat.
Season the soup with salt and pepper and pour through a sieve lined with cheesecloth. Place the broth in a pot and bring to a simmer. Add the tortellini and simmer until tender, about 10 minutes. Add the spinach and sausage and simmer until warmed through. Season the soup again. Serve garnished with parmesan shavings and basil.