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I sea cheesy tortellini

Make this vegetarian cheesy tortellini recipe to amaze your friends and family. Cheesy, creamy, and oh-so-satisfying, this vegetarian dish bursts with umami. Delicious and light comfort food, these tortellini swim in heartwarming homemade vegetable stock! In order to make this stock more savory, we added some seaweed bacon. 

By Lieke Boerema from @dutchfoodheritage

Lieke Boerema
Lieke Boerema@dutchfoodheritage
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"Delicious and light comfort food. In order to make this stock more savory, I added some Seaweed Bacon."
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Ingredients

Soup Ingredients

250g cheese tortellini

10g Seamore’s Seaweed Bacon 

80g brussels sprouts

 

Stock Ingredients

4 carrots

2 onions

2 celery sticks

1 garlic clove

1 bay leaf

10 peppercorns

6 sundried tomatoes

1 tsp salt

2 tbsp ketchup

Cheesy Tortellini Preparation

  • Cut the onions, carrots and celery sticks in even parts. Crush the clove of garlic and cut it in slices.
  • Heat some olive oil in the cooking pot and add the chopped vegetables. Bake these until the onion is glossy.
  • Add the other stock ingredients and add 1,5 liter water. Bring this all to a boil and let it cook for about 1 hour.
  • Meanwhile, you can clean and cut the Brussels sprouts in slices. Feel free to add any other type of vegetables that you have at home. 
  • Next, sieve the stock by pouring it through a fine sieve. Taste the stock and add any additional flavorings or seasoning.
  • Bring the sieved stock to a boil. 
  • When the stock is boiling, add the Brussels sprouts and tortellini. Cook the pasta as long as described on the package. Add the seaweed bacon the last minute of the cooking time.
  • To make sure the pasta doesn’t overcook, it’s best to serve the soup immediately 🙂 Enjoy!

You need the following product to prepare this dish:

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