Vegetable Tortellini Soup | Jernej Kitchen

Ingredients

• 2 tbsp olive oil
• 1/2 onion
• 1 tbsp all-purpose flour
• 1/2 tsp sugar
• 2 garlic cloves, minced
• 2 carrots, cut into 1/2 inch (1 cm) chunks
• 200 g (3/4 cup) tomato passata
• 1000 ml (4 cups) water or vegetable broth
• 1/4 tsp thyme
• 1/2 tsp oregano
• 200 g (1 1/4 cup) cooked chickpeas
• 200 g (1 1/4 cup) cooked small white beans
• 250 g (1/2 pound) cheese tortellini
• 1 tbsp fresh parsley, chopped