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Jordgubbstårta: Swedish Strawberry Cake with Chamomile

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A comforting Italian soup made with tender tortellini simmered in a flavorful broth with aromatic vegetables and finished with Parmesan cheese.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Simmering
  • Cuisine: Italian
  • Diet: Halal

Ingredients

  • 1 package (20 ounces) fresh or frozen tortellini
  • 6 cups chicken broth or beef broth
  • 1 medium carrot, thinly sliced
  • 1 celery stalk, finely chopped
  • 1 small onion, peeled and halved
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese, for serving
  • 1 tablespoon olive oil (optional)
  • 2 tablespoons chopped fresh parsley (optional garnish)

Instructions

  1. Place a large soup pot over medium heat. Add olive oil if using and warm slightly.
  2. Pour in the chicken or beef broth and add the sliced carrot, chopped celery, and halved onion.
  3. Bring the broth to a gentle boil, then reduce the heat to low and simmer for about 15 minutes.
  4. Remove and discard the onion halves from the broth.
  5. Increase the heat slightly and add the tortellini to the simmering broth.
  6. Cook according to package instructions, usually 4 to 7 minutes, until the tortellini are tender.
  7. Taste and season the soup with salt and black pepper as needed.
  8. Ladle the soup into serving bowls.
  9. Top with grated Parmesan cheese and chopped parsley if desired. Serve hot.

Notes

  • Use homemade broth for deeper flavor.
  • Frozen tortellini can be cooked directly in the broth.
  • Add spinach or kale during the last few minutes for extra nutrition.
  • Store leftovers refrigerated for up to 3 days.
  • Add extra broth when reheating if the tortellini absorb too much liquid.

Nutrition

Find it online: https://savorymomskitchen.com/jordgubbstarta-swedish-strawberry-cake-with-chamomile/