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Quick Tuscan tortellini soup recipe
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Hearty winter soup that's easy to make and packed with flavor.
Ingredients:
  • 18.20 gm olive oil
  • 3 Italian sausages
  • 800g can diced tomatoes
  • 1L (4 cups) Chicken Style Liquid Stock
  • 325g packet Rana Basil & Pine Nuts Pesto Tortellini
  • 400g can red kidney beans
  • 80g baby spinach
  • Pre-grated parmesan, to serve
Instructions:
  • In a sizzling pan over medium-high heat, sizzle the sausages in hot oil. Cover and cook for 5 minutes, occasionally turning, until just cooked (they will finish cooking in the soup, no need to fully cook now).
  • In a large stockpot over high heat, combine the tomatoes and stock. Cover and bring to a boil.
  • Rinse and drain the kidney beans while the tomato mixture boils.
  • Combine the tortellini and kidney beans with the tomato mixture, allowing them to simmer until the pasta reaches the perfect al dente texture. Finish by seasoning to taste.
  • Slice the sausages and incorporate them into the savory tomato mixture. Toss in the fresh spinach and stir until it wilts. Divide the mixture among serving bowls and generously sprinkle with flavorful parmesan before serving.

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