Tortellini with Turkey and Vegetable Soup
Tortellini with Turkey and Vegetable Soup - If you like Bolognese, you will love this light version
Healthy, because
Even smarter
Nutritional values
This variation of the famous Bolognese sauce is characterized by lightness and a particularly high protein content thanks to the turkey meat. The colourful vegetables provide flavour, colour and fibre.
If you want an even stronger taste: Replace all or part of the water for the sauce with vegetable or poultry stock. But then be careful with the salting!
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.47 mg | (43 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 772 mg | (19 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 119 mg |
Ingredients
- Ingredients
- 500 grams Turkey stew meat
- 1 onion (50 grams) (approximately 2 ounces)
- 1 garlic clove
- 1 Tbsp olive oil
- 2 Tbsps Tomato paste
- 3 sprigs thyme
- 1 bay leaf
- 1 bunch Soup vegetables (400 grams) (celery, carrot, leek and curly parsley) (approximately 14 ounces)
- 500 grams Tortellini (filled with spinach)
- salt
- 2 stalks Basil
- peppers
- ground allspice
Kitchen utensils
Preparation steps
Rinse the turkey, pat dry and cut into 1 cm (approximately 1/3 inch) cubes.
Peel the onion and garlic. Halve the onion and cut into a small dice. Chop the garlic.
Heat the olive oil in a shallow pan. Sauté the turkey over medium heat for about 5 minutes, until golden brown.
Stir in the onion and garlic and sauté briefly. Stir in the tomato paste and sauté briefly. Add 250 ml (approximately 1 cup) water and bring to a boil, stirring.
Rinse the herbs, add to the turkey mixture, cover and simmer over low heat for 20-25 minutes.
Meanwhile, rinse the soup vegetables. Peel the carrots and celery and cut into 1 cm (approximately 1/3 inch) cubes. Cut the leeks in half lengthwise, rinse under running water, shake dry and cut crosswise into thin strips.
Rinse the parsley, shake dry, pluck leaves and chop. Add the vegetables, parsley and 150 ml (approximately 2/3 cup) water to the meat. Cover and simmer for 10-12 minutes over low heat.
Meanwhile, cook the tortellini in boiling salted water according to package instructions. Drain. Remove bay leaf and thyme sprigs from the sauce.
Rinse the basil, shake dry and pluck the leaves. Season soup with salt, pepper and allspice. Spoon the tortellini and soup into serving bowls, garnish with basil and serve.
