Name: Hearty tortellini and vegetable soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 brown onion, finely chopped; 2 garlic cloves, thinly sliced; 2 small carrots, peeled, finely chopped; 1l vegetable stock; 400g can Brand diced tomatoes; 44.40 gm tomato paste; 250g Fresh spinach and ricotta tortellini; 100g green beans, trimmed, cut diagonally into 5cm lengths; 120g pea; 120g pkt baby kale; 40.00 ml finely grated parmesan (or vegetarian hard cheese)

Hearty tortellini and vegetable soup

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Elevate tortellini soup to a satisfying meal with hearty vegetables.

Ingredients:

2 garlic cloves, thinly sliced
2 small carrots, peeled, finely chopped
1l vegetable stock
400g can Brand diced tomatoes
250g Fresh spinach and ricotta tortellini
100g green beans, trimmed, cut diagonally into 5cm lengths
120g pea
120g pkt baby kale
40.00 ml finely grated parmesan (or vegetarian hard cheese)

Instructions:

First, in a large saucepan, let the oil sizzle over medium-high heat. Toss in the onion, garlic, and carrot, and sauté for 2 mins until the garlic perfumes the air. Pour in the stock, tomato, and tomato paste, allowing it to come to a boil. Lower the heat to medium, let it simmer for 5 mins, stirring occasionally until the soup slightly thickens.
Add the tortellini to the simmering soup and cook for 5 minutes, or until pasta is almost tender. Mix in the beans and peas and cook for an additional 3 minutes, or until the beans are just tender. Gently fold in three-quarters of the kale and cook for 30 seconds until it wilts slightly.
Ladle the soup into individual bowls, garnish with the remaining kale, and sprinkle with Parmesan before serving.

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