gestational diabetesinsulin resistancePCOSRecipe

Tomato Soup with Tortellini

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

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.