Veal tortellini, roasted eggplant and vegetables in chicken and corn soup

Veal tortellini is one of my favorite; simple, quick and easy to serve as main meal nowadays. The reasons are it’s stuffing inside is meat and all I needed is to add vegetables or stock or make it with cream.

Tortellini is delicious and beautiful wraps like dumplings, and I tend to add this cute little dumplings with vegetables that I love to have with tortellini. Tortellini is my lazy, hungry, healthy and creative weeknight dinners cooked under 30 minutes, and for one. Happy creative and enjoyable!!!!


1 pkt of Veal tortellini
1 medium size eggplant
3 stalks of celery
1 bunch of asparagus
2 Tsp garlic minced
1 pkt of chicken and corn soup (Bought)
black pepper
cayenne (OPT)


Preheat oven 180 deg C. Boil tortellini as instruction on pkt then set aside. Cut the eggplant into bite size, season with salt, pepper, cayenne and drizzle oil. Place them in a tray and bake until golden brown and cooked through about 15-18 minutes. Set aside.

Meanwhile, add oil in deep pan on medium heat, add garlic until fragrant. Next add asparagus and cook for 5 minutes and then celery for 5 minutes. Once cooked add tortellini, and eggplant; toss around the vegetables.

Then bring kettle to boil and add in the pkt soup, stir well and pour into the tortellini and vegetables. Mix well and spoon into the bowl. Serve immediately.