SPICY TORTELLINI SOUP WITH SALSICCIA

ingredients

• 1 msk Nonna Elide Olivolja Extra Jungfru
• 250 g Nonna Elide Salsiccia Mild Piri Piri, sliced
• 50 g Nonna Elide 'Nduja di Spilinga
• 1 red onion, roughly chopped
• 1–2 large carrots, roughly chopped
• 1 celery stalk, roughly chopped
• 1 red pepper, roughly chopped
• 3 garlic cloves, crushed
• 1 tin of crushed tomatoes (approx. 400 g)
• 1 litre chicken stock (1 litre water + 2 stock cubes)
• 1 tsp salt, plus more to taste
• 1 tsp white pepper
• 1 tsp chilli flakes
• 1 tsp dried thyme
• 2 dl cooking cream
• 300 g tortellini, any filling — parmesan works brilliantly
• 1 handful of fresh spinach
• Grated parmesan, to serve

method

• Heat the olive oil in a large pot. Brown the sliced salsiccia thoroughly until it has taken colour and crispy edges. Remove the sausage and set it aside.
• Add the onion, carrot, celery, pepper and garlic to the same pot. Season lightly with salt and sauté for 5–7 minutes until the vegetables have softened.
• Add the 'nduja and stir until it has melted into the vegetables.
• Add the salt, white pepper, chilli flakes and thyme, followed by the crushed tomatoes and the stock.
• Bring to the boil and let it simmer for about 20 minutes.
• Blend the soup smooth with a stick blender. Remove the pot from the heat while blending and keep the blender down in the soup so it doesn't splash.
• Stir in the cooking cream and let the soup warm through again. Season with salt to taste — the stock has already contributed quite a bit.
• Add the tortellini together with the browned sausage and the spinach. Let it simmer for 6 minutes, until the pasta is done.
• Serve with plenty of grated parmesan and, ideally, a good sourdough bread.

nonna's tips

Add the tortellini only when the soup is about to be served. If you have soup left over, it's better to cook fresh pasta for the leftovers — fresh tortellini that has sat in the soup overnight goes soft and loses its shape.

Nonna vet bäst.