Tomato Soup with Tortellini
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.