Tomato Soup with Tortellini

By admingestational diabetes, insulin resistance, PCOS, Recipe

Serves 6

Ingredients

3 carrots, peeled and roughly chopped

2 sticks of celery, roughly chopped

1 onion, peeled and roughly chopped

2 cloves garlic, peeled and crushed

1 tablespoon olive oil

4 cups reduced salt vegetable stock

700g jar passata

1 tsp dried oregano

375g fresh cheese tortellini (you can use any flavour or shape you like)

4 cups baby spinach

¼ cup fresh basil, roughly torn or chopped

Method

Heat oil in a large pan over medium heat, add the carrots, celery and onion cook for 5-10 minutes, or until soften. Add garlic and sauté until fragrant, about 1 minute.

Add stock, passata and oregano. Stir and bring to the boil. Reduce heat and simmer for 10 minutes, covered. 

Remove the pan from the heat, using a stick blender, blend the soup until smooth.

Return to the heat, add the tortellini. Simmer until the tortellini are tender, about 5-7 minutes

Add spinach and basil; stir until wilted. Serve

Variations – To increase the calories in this dish add more olive oil, use a larger packet of tortellini, top with plenty of parmesan cheese and serve with bread with melted cheese or drizzled with extra virgin olive oil

Print Recipe

Tomato Soup with Tortellini

Course: Main Course
Keyword: pasta, soup
Servings: 6

Ingredients

  • 3 carrots peeled, roughly chopped
  • 2 celery sticks roughly chopped
  • 1 onion peeled, roughly chopped
  • 2 garlic cloves peeled and crushed
  • 1 tbsp oil
  • 4 cups reduced salt vegetable stock
  • 700 g jar passata
  • 1 tsp dried oregano
  • 375 g fresh cheese tortellini any flavour or shape you like
  • 4 cups baby spinach
  • 1/4 cup fresh basil roughly torn or chopped

Instructions

  • Heat oil in a large pan over medium heat, add the carrots, celery and onion cook for 5-10 minutes, or until soften. Add garlic and sauté until fragrant, about 1 minute.
  • Add stock, passata and oregano. Stir and bring to the boil. Reduce heat and simmer for 10 minutes, covered.
  • Remove the pan from the heat, using a stick blender, blend the soup until smooth.
  • Return to the heat add the tortellini. Simmer until the tortellini are tender, about 5-7 minutes.
  • Add spinach and basil; stir until wilted. Serve

Notes

Variations – To increase the calories in this dish add more olive oil, use a larger packet of tortellini, top with plenty of parmesan cheese and serve with bread with melted cheese or drizzled with extra virgin olive oil.

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