Tortellini soup recipe
Inspired by the TikTok trend, this tortellini soup can be rustled up in under 20 minutes. Spinach and ricotta tortellini is cooked in a homemade soup that is 2 of your 5-a-day.
See method- Serves 4
- 5 mins to prepare and 15 mins to cook
- 389 calories / serving
Ingredients
For the filling
- 2 tbsp vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, crushed
- 1 medium carrot, finely chopped
- ½ tsp dried mixed herbs
- 2 tbsp plain flour
- 1 chicken stock cube
- 400g tin Grower’s Harvest chopped tomatoes
- 400g tin butter beans, drained and rinsed
- 250g pack Hearty Foods Co. spinach & ricotta tortellini
- 50g baby spinach, roughly chopped
- 20g Creamfields grated Grana Padano cheese
Each serving contains
- Energy
- 1635kJ 389.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 1.7g
- Sugars
- 9g
of the Reference intake
Carbohydrate 50.6gProtein 13.8gFibre 9.3g
Method
- Heat the vegetable oil in a large saucepan over high heat. Add the onion, garlic and carrot and dried herbs and cook for 5 mins, stirring often, or until beginning to colour.
- Add the flour to the pan and stir to coat. Season well with salt and black pepper, then cook for 1 min.
- Crumble in the stock cube and pour over 600ml boiling water, a little at a time, stirring to get any stuck-on bits from the bottom of the pan. Add the tinned tomatoes and butter beans and bring to a simmer for 5 mins.
- Add the tortellini and cook for another 4-5 mins until pasta is cooked.
- Turn off the heat and add the spinach, stirring until wilted. Divide between 4 bowls and sprinkle over a little Grana Padano and some extra black pepper before serving.
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