Tortellini Spinach Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 586 cal. | (28 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 48.8 μg | (81 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 524 mg | (13 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 123 mg | |||
| Cholesterol | 302 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 3 eggs
- salt
- Pastry flour (as needed)
- For the filling
- 1 onion
- 2 Tbsps butter
- 250 grams Ground meat
- 1 Tbsp breadcrumbs
- 2 Tbsps grated Parmesan
- 1 egg yolk
- salt
- peppers
- For the soup
- 1 handful Spinach
- 1 l Beef broth
- salt
- peppers
Preparation steps
For the dough, mix all ingredients and knead into a dough. Add flour as needed so that the dough is not sticky. Roll into a ball, wrap in plastic and let dough rest for 30 minutes.
For the filling, peel the onion, chop finely and saute in butter until translucent. Remove from heat and let cool. Then mix in a bowl with the ground meat, breadcrumbs, Parmesan and egg yolk. Season with salt and pepper.
Roll out the dough on a floured surface until thin and cut into 5 cm (approximately 2 inches) squares. Place 1 teaspoon of filling in the middle of each square. Fold into a triangle and press the edges together. Take two corners of the triangle and press together, squeezing firmly to make a tortellini shape. Place on a floured surface to slightly dry. Boil in salted water for 5 minutes.
Rinse and dry spinach. Bring the broth to a boil, add the spinach and season with salt and pepper. Drain the tortellini and add to broth. Place in bowls.
Serve with Crostini if desired.
