Beetroot Soup with Tortellini

Beetroot Soup with Tortellini

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Homemade beef or pork tortellini in beetroot soup makes for a wonderful winter meal. If you want it vegetarian use diced mushrooms for the tortellini filling.


Serves: 6 

  • Soup
  • 1 kg beetroot, peeled and sliced
  • salt and pepper, to taste
  • 1 bay leaf
  • 1 vegetable stock cube
  • Tortellini
  • 200g flour
  • 1 egg
  • 1 tablespoon oil
  • 3/4 cup water
  • 300g beef or pork mince
  • salt and pepper, to taste

Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

  1. Place the beetroot in a saucepan, cover with water, add salt, pepper and bay leaf and bring to a simmer. Simmer until tender, about 1 hour. Towards the end of the cooking time, add the stock cube. Puree the soup.
  2. In the meantime, make the tortellini. In a bowl, combine flour, egg, oil and water. Knead to make a smooth dough.
  3. Brown the mince in a frying pan and season with salt and pepper.
  4. Roll out the dough until very thin and cut into 4cm squares. Place a little mince in the centre of each square and fold into a triangle. Fold down the tip and then stick together the two corners at the base of the triangle.
  5. Cook the tortellini in boiling salted water until they float and serve in the beetroot soup.

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