“Here’s the kind of soup that will take the branches off”

Tortellini soup is deliciously thick and tasty food. Mari Moilanen

The end result of the tortellini soup is amazingly delicious.

– There is such a deal here that the branches will be removed. Jeez, how good, says the food journalist Mari Moilanen Something tasty in his blog.

According to Moilanen, the secret of this soup is the spicy raw sausage, which brings flavor and richness to the soup. As well as a splash of wine and grated Parmesan cheese in the soup.

Don’t forget the Parmesan cheese. Here’s a good tip: Moilanen keeps parmesan stumps in the fridge and uses them when the opportunity comes to flavor pasta sauces or add flavor to soups. When the meal is ready, the stock is picked up.

Tortellini soup

(for 4 people)

500 g spicy raw sausage

1 large yellow onion

3 cloves of garlic

1 fennel

4 carrots

2 tablespoons of olive oil

2 tablespoons of tomato puree

2 1/2 dl white wine

1 cup of good tomato paste

1 liter of chicken broth made from chicken stock

1–2 sticks of parmesan

2 sprigs of thyme

1/2 tsp chili flakes

2 bay leaves

1 teaspoon of salt

1 tsp black pepper

1 1/2 dl cream

1 box of ready-made tortellini filled with cheese or spinach

50 g of baby spinach

1. Dice the yellow onion and carrot into large cubes. Mince the garlic and slice the fennel.

2. Press the raw sausage into small balls in a deep bowl or pot. Fry the sausages until cooked. When the sausages are cooked, remove them from the pan.

3. Freeze the vegetables in olive oil, except for the spinach. Add the tomato puree and cook for a while longer. Add the wine and let it boil for a while. Add tomato puree and chicken broth, sausage, parmesan cheese and spices. Let the soup simmer for 30-40 minutes.

4. Add the cream and the tortellini and let it boil until cooked according to the instructions. Finally, add the spinach, taste and add salt or pepper if necessary. Serve with crusty country bread.