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How to make tortellini soup

Tortellini drop soup


FAT:  11.5G (3.3G SATURATED)
FIBRE:  9.2G
SALT:  0.6G


2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp tomato purée
1 tsp paprika
2 carrots, cut into bite-size pieces
2 celery sticks, trimmed and cut into bite-size pieces
400g tin chopped tomatoes
1 litre good-quality vegetable stock
250g packet good-quality fresh tortellini of choice
400g tin chickpeas, drained and rinsed
Handful basil leaves

Heat the oil in a large pan with a lid and cook the onion, garlic, tomato purée and paprika over a low-medium heat for 5 minutes or until the onion begins to soften. Add the carrots and celery, then cook for 5 minutes more or until the onion has softened.
Add the tinned tomatoes and stock to the pan, season to taste with salt and pepper and bring to the boil. Reduce the heat and simmer with the lid ajar for 15 minutes, or until the vegetables are cooked.
Add the tortellini and chickpeas to the pan and cook according to the pasta packet instructions, then stir in the basil. Serve hot topped with a sprinkle of cheese and micro herbs (if using) and a drizzle of oil.
delicious. tips

Finish the soup with a spoonful of fresh pesto and torn mozzarella, if you like.

Buy micro herbs online from – or use rocket or watercress.

Make to the end of step 2 up to 3 days ahead and keep covered in the fridge, or freeze for up to 2 months. Defrost, then complete the recipe to serve.

The whistle-clean dry Italian whites soave and vernaccia. Finish the soup with a spoonful of fresh pesto and torn mozzarella, if you like.

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