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Pumpkin and tortellini soup
Pumpkin and tortellini soup
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Cozy up with this quick and easy winter comfort dish.
Ingredients:
  • 18.20 gm olive oil
  • 750g pumpkin, pre-cut, peeled and chopped
  • 2 potatoes, peeled, chopped
  • 1 litre Brand Real Chicken Stock
  • 375g Spinach and Ricotta Agnolotti
  • Baby spinach, to serve
  • Cracked pepper, to serve and
  • Crusty bread, to serve
Instructions:
  • In a large saucepan over medium heat, warm the oil. Add the pumpkin and potato, stirring constantly for 2-3 minutes until they are well coated. Pour in the stock, increase the heat to high, and bring to a boil. Cover and cook for 15 minutes until the vegetables are tender.
  • After removing from heat, puree the mixture using a stick blender until smooth. Reheat over medium heat, then add tortellini and simmer for 5 minutes until the pasta is tender.
  • Serve by gently transferring the soup into bowls and garnishing with fresh spinach leaves and a sprinkle of cracked pepper. Enjoy with a side of crusty bread.

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