For the tortellini soup, first chop the onion, peel and dice the carrots and press the garlic.
Heat the oil in a pot, sauté the onion until translucent, add the carrot cubes, roast briefly and add the garlic.
Add the tomato paste, roast briefly and pour in the vegetable soup. Season with salt, bell pepper and paprika powder and bring to the boil.
Now add the golden corn Mexico mix and the tortellini and simmer for about 15 minutes.
Preparation Tip:
If you want you can sprinkle the hot tortellini soup with some grated Parmesan cheese. If you like you can also use tortellini with a different filling.
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