1. Start by preparing the ingredients – dice the bacon, peel, and dice/chop the onion and garlic. Peel the carrots and cut them into small pieces. Remove the seeds from the bell peppers and then cut them into small pieces as well. Have everything ready for cooking.

2. Heat up a large Dutch oven* with some olive oil. Add the diced bacon and fry briefly (optional). If you want to keep the dish veggies-only, simply leave out the bacon. Next, add the onion and garlic and sauté briefly. When both have softened a little, add the carrot and bell pepper pieces. Stir-fry everything for 3-4 minutes. When the carrots and bell peppers have softened a little, deglaze with the veggie stock and puréed tomatoes. Add the dried oregano and season with a generous amount of salt and pepper. Cover the pot, reduce the heat slightly, and let the soup simmer for about 5-6 minutes.

3. Next, add the sour cream and Parmesan cheese and stir in, then add the Tortellini and let them cook in the soup for about 3-4 minutes until »al dente«. Season the finished soup with some more salt and pepper to your liking. Serve in bowls with some basil leaves and freshly grated Parmesan on top.