Hearty Tortellini and Vegetable Soup Recipe

Soup takes on main meal status in this hearty tortellini and vegetable recipe.

Serves: 4

Time to prep: 10 minutes

Time to cook: 20 minutes

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, thinly sliced
• 2 small carrots, peeled, finely chopped
• 4 cups (1L) vegetable stock
• 400g can diced tomatoes
• 2 tablespoons tomato paste
• 250g Latina Fresh spinach and ricotta tortellini
• 100g green beans, trimmed, cut diagonally into 5cm lengths
• 1 cup (120g) frozen peas
• 120g pkt baby kale
• 2 tablespoons finely grated parmesan

Method

• Heat the oil in a large saucepan over medium-high heat. Add the onion, garlic and carrot and cook, stirring, for 2 mins or until garlic is fragrant. Add the stock, tomato and tomato paste and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 5 mins or until soup thickens slightly.
• Add the tortellini to the soup and cook for 5 mins or until pasta is almost tender. Stir in the beans and peas and cook for 3 mins or until beans are just tender. Add three-quarters of the kale and stir to combine. Cook for 30 seconds or until kale just wilts.
• Divide the soup among serving bowls. Top with remaining kale and sprinkle with parmesan to serve.

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