4 Servings • 701 kcal / 2936 kJ, 27 g E, 37 g F, 66 g KH pro Portion
350 g spinach
1 clove of garlic
2-3 sausages (with. B. Wiener)
2 Tbsp olive oil
150 ml of hot vegetable stock
150 ml of cream
400 g fresh tortellini from the refrigerated counter
50 g freshly grated parmesan cheese
1 Teaspoon of salt
1 Msp. Pfeffer
that. 15 Minutes (plus cooking time)
Wash the spinach thoroughly and cut into narrow strips. Peel and finely chop shallots and garlic. Cut the sausages into slices.
Heat the oil in a coated saucepan. Brown the onions and garlic in it for 1–2 minutes, then spinach, broth, Scene, hot dog, Add salt and pepper, stir everything and bring to the boil once. Then reduce the heat, add the tortellini and let sit for 5–10 minutes with the lid closed and low heat. If the sauce is too thick, add some more water.
Stir the tortellini one pot well before serving and sprinkle with parmesan.