Spinach and ricotta tortellini soup

Oil spray

2 cloves garlic, crushed

2 litres chicken stock (though fresh is better)

2 medium Flavorite tomatoes, diced

400g tortellini cooked accoring to directions on packet and drained

2 large handfuls of fresh baby spinach leaves

8 basil leaves, shredded

1 red chilli, deseeded and finely chopped

Salt and cracked pepper to taste


Make a small cross in base of tomato with a sharp knife. Place tomatoes in a bowl and cover with boiling water and stand for 5min. Drain and peel the skins off. Cut in quarters and remove seeds. Dice remaining flesh.

In a large saucepan sprayed with oil spray, saute garlic for one minute. Add stock and bring to the boil. Add tomato, cooked pasta and spinach leaves and heat through, do not boil. Add basil, chilli, adlust seasoning and serve immediately.


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