Tortellini soup
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 3–4
- Dietary
- Nut-freePregnancy-friendly
Shop-bought tortellini is transformed into a nourishing, chilli-spiked soup. Finish with a mountain of salty Parmesan.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, thinly sliced
- ½–1 tsp dried chilli flakes
- 900ml/1½ pints fresh chicken stock
- 250g/9oz pack sausage tortellini or other tortellini of your choice
- 50g/1¾oz baby spinach
- 20g/¾oz grated Parmesan
- salt
Method
Heat the oil over a medium–high heat in a large, heavy bottomed saucepan. Once it’s shimmering, add the onion and a large pinch of salt. Gently fry for 8–10 minutes until soft and starting to colour.
Stir in the garlic and chilli flakes, then cook for a further 1–2 minutes until the garlic is soft and fragrant.
Add the chicken stock and raise the heat to bring the soup to the boil. Then, reduce the heat to low and allow the soup to simmer for 10 minutes.
Stir in the tortellini and spinach, then leave to cook for a further 5 minutes. You’ll need to stir it every minute or so to wilt the spinach – but be careful not to break up the pasta.
Taste the soup to see if it needs any more salt before serving in warm bowls topped with a very generous shower of Parmesan.
