Quick stew with buccincia and tortellini (video)

We adore it because it kills many flies at once, because we don’t need to think too much about what to prepare next to it. Perfect for busy days, but also when we want a little rest on the spoon.

the ingredients

  • Onions
  • 2 garlic cloves
  • couple of pechenitsa
  • 6 islands
  • Stems from green
  • After a teaspoon of dried thyme and dried basil
  • Half a teaspoon of cumin
  • teaspoon smoked pepper
  • 2 tablespoons tomato puree
  • 100 ml dry white wine
  • 1 liter of soup base
  • 250gm tortellini
  • 500 grams spinach
  • 100 ml of sweet cream
  • 70gm grated parmesan cheese
  • Salt and Pepper


1. Finely chop the onion and fry until it becomes glassy.

2. Cut the bachnitsa, cut the carrots into circles, as well as the celery stalk and add everything to the onions.

3. Fry and add garlic, tomato paste and all spices. Roast until fragrant, then add tomato puree.

4. Sprinkle with wine, and when half of the liquid boils, add the soup base. Simmer on low heat for about 20 minutes to soften the carrots.

5. A few minutes before the end (depending on how long the pasta on the package will cook as recommended) add the tortellini, cream, Parmesan, and spinach.

6. Salt and pepper to taste.

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Photos and video: Sonia Ravbar

Mateja Delacorda

Cooking, these are my moments! The sound of chopping, the squeaking of oil, the smell of the oven and the flowers on the table.

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