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Tomato Soup with Tortellini and Chicken Skewers
Quickly cooked for unexpected guests
Ingredients
| 1 stalk(s) | leek, sliced |
| 500 g | fresh tortellini |
| 250 g | chicken breast fillet, cut into bite-sized pieces |
| 2 can(s) | tomato soup |
| 75 g | freshly grated Parmesan cheese |
| salt and freshly ground black pepper | |
| 1 tbsp | oil |
| oregano, chopped | |
| paprika powder |
Method
Preparation time: ca. 15 min / Cooking / Baking Time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a
Cook the leek in boiling salted water for 3-4 minutes. Drain. Cook the tortellini in salted water for 4-5 minutes until done.
Thread the meat onto skewers. In a pan, heat the oil and fry the skewers until golden and crispy all around. Season the skewers with salt. Pepper and paprika powder.
In a saucepan, bring the soup to a boil. Season to taste with salt, pepper and oregano.
Drain the tortellini and divide the pasta together with the leek among 4 soup plates. Ladle over the soup. Sprinkle with Parmesan cheese and top the plates with the chicken skewers.
Thread the meat onto skewers. In a pan, heat the oil and fry the skewers until golden and crispy all around. Season the skewers with salt. Pepper and paprika powder.
In a saucepan, bring the soup to a boil. Season to taste with salt, pepper and oregano.
Drain the tortellini and divide the pasta together with the leek among 4 soup plates. Ladle over the soup. Sprinkle with Parmesan cheese and top the plates with the chicken skewers.
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