Super creamy tortellini soup with mushrooms and lemon

Step 1/3

• 200 g brown mushrooms
• 1 onion
• 10 g dill
• 10 g parsley
• 1 lemon

• cutting board
• knife
• fine grater
• citrus press

Clean the mushrooms and cut into thin slices. Peel and finely dice the onion. Pluck the dill and parsley and chop roughly. Zest and juice the lemon.

Step 2/3

• 2 tbsp olive oil
• salt

• large pot
• cooking spoon

Heat half of the olive oil in a large pot and fry the mushroom slices over high heat for approx. 5–6 min. until colored. Add the rest of the olive oil and onions and fry over medium heat for approx. 2–3 min. until translucent. Season with salt.

Step 3/3

• 700 ml vegetable broth
• 250 g cheese tortellini
• 100 g cream
• salt
• pepper

Add vegetable broth, bring to a boil and simmer for approx. 1–2 min. Then add the tortellini and cook according to the package instructions. Finally, stir in the cream and simmer for approx. 1–2 min. Season to taste with salt, pepper and lemon juice. Add lemon zest and chopped herbs and serve.

Enjoy your meal!