Cheese soup with tortellini

Ingredients

• 1 litrestock
• 1parsley root
• 4 largepotatoes
• to tastefresh parsley leaves
• a littledill
• 4 clovesgarlic
• 1onion
• 1 portion (100 g)processed cheese
• 100 mldouble cream
• to tastesalt and pepper
• 50 gmozzarella
• to tasteMagi seasoning
• not specifiedcheese tortellini

Instructions

1. 1

   Add the vegetables

   Bring the stock to a hot simmer. Add the peeled potatoes, cutting them into smaller pieces if you want them to cook faster, along with the parsley root.

2. 2

   Season the soup

   Add the garlic, pressed through a garlic press, and the finely chopped onion, fried in a pan. Stir in chopped parsley, dill, and a pinch of salt and pepper.

3. 3

   Simmer the soup

   Cook for about 45 minutes.

4. 4

   Add the dairy

   Towards the end of cooking, stir in the processed cheese and double cream. Adjust the seasoning to taste.

5. 5

   Blend until smooth

   Once the potatoes are soft, take the pan off the heat and blend the soup until smooth.

6. 6

   Stir in mozzarella

   Sprinkle in the grated mozzarella and stir it through with a spoon.

7. 7

   Serve with tortellini

   Serve the soup with ready-made tortellini, such as cheese-filled tortellini.

What is cheese soup with tortellini?

This is a Polish-style creamy soup built around potatoes, root parsley, garlic and cheese, then served with filled pasta. It is a spontaneous, home-style combination rather than a formal regional speciality.

The method works by simmering the vegetables until tender, blending them into a smooth base and adding the cheeses near the end. Tortellini make the finished soup more substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 21g protein, 65g carbs, 19g fat.

The potatoes and tortellini provide most of the carbohydrates, while the processed cheese, cream and mozzarella contribute much of the fat; the tortellini and cheese also provide some protein. The tortellini quantity is not specified, so the nutrition estimate is approximate. Balance the bowl with a side salad or extra non-starchy vegetables.

The vegetables and aromatics

Potatoes: these give the soup body and help it blend into a creamy texture without needing a separate thickener.

Garlic and onion: garlic goes into the stock, while the finely chopped onion is fried before being added. Fresh parsley and a little dill bring a herby finish.

Getting the cheese right

Processed cheese: add it towards the end so it can melt into the hot soup before blending. Stir well to help it incorporate evenly.

Mozzarella: grated mozzarella is stirred in after blending, as directed, so it melts into the hot soup. Season after adding the cheeses, since they can make the soup taste saltier.

Blend for a smooth finish

Cook the vegetables until a knife passes easily through the potatoes and parsley root; the recipe allows about 45 minutes. The exact time depends on how large the pieces are.

Take the pan off the heat before blending, and blend until no lumps remain. If the soup seems very thick, check the consistency before serving; the recipe does not specify adding extra liquid.

Choose and cook the tortellini

Cheese-filled tortellini suit the flavour of the soup, and ready-made pasta keeps the preparation straightforward. The ingredient list does not give an amount, so use enough for the servings you are making.

Cook the tortellini according to its packet instructions and serve it with the soup. Keeping the pasta separate until serving helps it retain its shape.

Serving ideas

Serve the soup hot, with tortellini in each bowl and a little extra parsley if you have some left. The potatoes, cream and cheese make it filling on its own.

For a lighter-feeling meal, pair a smaller bowl with a crisp salad or simply serve less tortellini. A larger portion of tortellini makes the meal more substantial.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces so they become tender at roughly the same time.
• Fry the chopped onion until softened before adding it to the stock.
• Add the processed cheese and cream towards the end, as the recipe directs.
• Blend the soup off the heat to reduce splashing.
• Grate the mozzarella so it melts more readily into the hot soup.
• Check the seasoning after the cheese has melted, then add Magi seasoning to taste.

Variations

• Use vegetable stock: this makes the soup suitable for a meat-free meal if the stock and tortellini are also vegetarian.
• Add extra herbs: increase the parsley or dill for a more pronounced herbal flavour.
• Try another filled pasta: use a different tortellini filling if cheese-filled pasta is unavailable.
• Keep the pasta separate: add cooked tortellini to each bowl to help it hold its shape.
• Adjust the garlic: use fewer cloves for a milder soup or more for a stronger garlic flavour.

Common mistakes to avoid

• Large potato pieces: they may take longer to soften; cut them smaller if you want them to cook faster.
• Blending too early: firm vegetables will leave lumps; wait until the potatoes are soft.
• Blending over the heat: hot soup can splash; take the pan off the hob first.
• Over-seasoning before adding cheese: cheese can add saltiness; taste the soup again at the end.
• Adding uncooked tortellini to the soup: it may cook unevenly; prepare it according to its packet instructions and serve it with the soup.

How to store

Keep leftover soup in a covered container in the fridge for up to 3 days. Store cooked tortellini separately if possible, and reheat the soup gently in a saucepan, stirring until hot; add the pasta when serving.

Frequently asked questions