-
-
Add this recipe to your binder
This recipe is in your binder
-
Tortellini soup recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
11 ratings
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
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
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead
Each serving contains
-
Energy
1635kj
389kcal
19%
-
Fat
13g
18%
-
Saturates
3g
15%
-
Sugars
9g
10%
-
Salt
1.7g
29%
of the reference intake
Carbohydrate 50.6g
Protein 13.8g
Fibre 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.
See more Budget meals