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🍰 Tortellini in Creamy Turkey Goulash Sauce

307 kcal · 30 min · 4 servings

Ingredients

• 500 g turkey goulash (from the hind leg)
• 50 g onions (1 onion)
• 1 clove of garlic
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 3 sprigs thyme
• 1 bay leaf
• 400 g soup vegetables (1 bunch; celery, carrot, leek, curly parsley)
• 500 g tortellini with spinach filling (refrigerated section)
• salt
• 2 stems basil
• pepper
• ground allspice

Instructions

1. 1. Rinse the turkey goulash under cold water.
2. 2. Pat the meat dry with kitchen paper.
3. 3. Cut the turkey meat into approx. 1 cm cubes.
4. 4. Peel the onion and the garlic clove.
5. 5. Halve the onion and dice it finely.
6. 6. Finely chop the garlic.
7. 7. Heat olive oil in a shallow pot.
8. 8. Brown the turkey cubes on all sides over medium heat.
9. 9. This takes about 5 minutes.
10. 10. Add the onions and garlic to the pot.
11. 11. Sauté the vegetables briefly.
12. 12. Stir in the tomato paste.
13. 13. Toast the tomato paste briefly.
14. 14. Pour in 250 ml of water.
15. 15. Bring the mixture to a boil while stirring.
16. 16. Rinse the thyme sprigs.
17. 17. Add the thyme sprigs and the bay leaf to the meat.
18. 18. Cover the pot.
19. 19. Simmer the meat over low heat.
20. 20. Let it simmer for 20 to 25 minutes.
21. 21. Wash the soup vegetables.
22. 22. Clean the vegetables.
23. 23. Peel the carrots.
24. 24. Peel the celery stalks.
25. 25. Cut the carrots and celery into approx. 1 cm cubes.
26. 26. Halve the leek lengthwise.
27. 27. Rinse the leek under running water.
28. 28. Shake the leek dry.
29. 29. Cut the leek crosswise into thin strips.
30. 30. Wash the parsley.
31. 31. Shake the parsley dry.
32. 32. Pluck the parsley leaves off the stems.
33. 33. Chop the parsley leaves.
34. 34. Add the diced vegetables to the meat.
35. 35. Add the chopped parsley.
36. 36. Pour in 150 ml of water.
37. 37. Cover the pot again.
38. 38. Simmer everything for another 10 to 12 minutes over low heat.
39. 39. Boil water in a pot.
40. 40. Salt the water.
41. 41. Cook the tortellini according to package instructions.
42. 42. Drain the tortellini.
43. 43. Let the tortellini drain.
44. 44. Remove the bay leaf from the sauce.
45. 45. Remove the thyme sprigs from the sauce.
46. 46. Wash the basil.
47. 47. Shake the basil dry.
48. 48. Pluck the basil leaves off the stems.
49. 49. Season the turkey sauce with salt.
50. 50. Season the turkey sauce with pepper.
51. 51. Season the turkey sauce with allspice.
52. 52. Plate the tortellini.
53. 53. Pour the sauce over the tortellini.
54. 54. Garnish the dish with the basil leaves.
55. 55. Serve the dish immediately.

Nutrition per serving

• kcal: 307
• Protein: 28 g · Fett/Fat: 13 g · Carbs: 18 g