Tortellini with Rapini in creamyish tomato broth

New ideas come from contact with other worlds and cultures, and from meeting points sprouts are born again. So even the kitchen evolves remaining the same as always but with greater momentum it is proposed with ingredients that can only enrich it. And it is all this that I was thinking of when I put these ingredients together in a first course based on soup, delicate on the palate, which presents flavors of recent knowledge in Italian cuisine, such as ginger and soy sauce. 

I wanted a hot dish, in the coldest season of the year, with new elements that were not those of a soup or minestrone. The scent of the soup is strong of oriental characteristics, and you can use it to cook tortellini or even ravioli, lean or fat, which are even more reminiscent of won-ton or Jiaozi, of Chinese tradition. 

You want to eat a tortellini dish in an original version. Try this special broth to bring new flavors to the table. This soup is good for cooking on a cold autumn day, from vegetables ripened in beds under the sun, it will turn out very fragrant, with a rich taste. Perhaps, at an early age, everything seems tasty, but this recipe, since childhood, fell in love with my home, and now, when time is pressing, I cook it for my kids.

The recipe is very simple but you will need some special ingredients that will give the dish an incredible taste. Find out what they are and try our dish!

Ingredients

150 g Tortellini

1 l Water

6 savoy cabbage leaves

80 g Carrots

1 celery rib

3 spring onions

some dried mushrooms

1 tsp Soy sauce

1 pinch Fresh ginger

tufts Basil

tufts Parsley

Preparation

Proceed with the preparation of the vegetables to be cut using a kitchen cutting board. Remove the cabbage leaves and wash them, continue with the carrots, which are scraped and then cut into thin slices, cut the celery into small pieces after lightening the filaments on the back, and cut the spring onions, after washing, into thin slices along its entire extension, up to the green appendix. Meanwhile, moisten the dried mushrooms with hot water in a container where they will have rested for five minutes. Therefore proceed with washing under running water to free them from the earth. In a pot pour water for about 1 liter and put on the fire. Add the prepared vegetables, along with basil leaves and parsley, mushrooms and grate a small amount of fresh ginger in them after removing the peel with a small knife. When the carrots are almost cooked, about seven minutes after the start of boiling, add the tortellini and wait for the end of the cooking time provided on the package. which in your opinion can be longer, depending on your tastes and habits. 

Serve hot!