Veg-packed tortelloni soup recipe
This quick and easy kids' soup recipe packs in lots of vegetables and comes topped with shop-bought tortelloni and pesto. You can make the soup base in advance. If not serving right away, follow until the end of step 2, then set aside to cool, cover and place in fridge. When you want to serve, bring the soup to the boil, reduce to a simmer and continue from step 3
See method- Serves 2
- 5 mins to prepare and 18 mins to cook
- 336 calories / serving
Ingredients
- ½ tbsp olive oil
- ½ onion, finely chopped
- 1 carrot, finely chopped
- ½ tsp dried mixed herbs, oregano or thyme (optional)
- 400g tin chopped tomatoes
- 1 reduced-salt vegetable stock cube, made up to 500ml
- ½ x 300g pack spinach & ricotta tortelloni
- 100g broccoli, cut into very small florets
- 50g baby spinach, finely sliced
- 2 tsp reduced-fat green pesto
Each serving contains
- Energy
- 1420kJ 336.0kcal
- Fat
- 10g
- Saturates
- 3g
- Salt
- 1.4g
- Sugars
- 16g
of the Reference intake
Carbohydrate 45.5gProtein 13.8gFibre 9.7g
Method
- Heat the oil in a saucepan over a medium heat. Fry the onion for 3 mins, then add the carrot and dried herbs, if using, and cook for 5 mins more.
- Add the chopped tomatoes and stock. Bring to the boil, then simmer for 5 mins.
- Stir through the tortelloni, broccoli and chopped spinach and simmer for 5 mins.
- Meanwhile, mix the pesto with 1-2 tsp cold water to loosen. Drizzle over the soup to serve.
- See more Easy recipes for kids
Cooking for children
There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.
