Skip to content
Tortellini soup recipe

Tortellini soup recipe

11 ratings

Inspired by the TikTok trend, this tortellini soup can be rustled up in under 20 minutes. Spinach and ricotta tortellini is cooked in a homemade soup that is 2 of your 5-a-day. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 389 calories / serving

Ingredients

For the filling

  • 2 tbsp vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, crushed
  • 1 medium carrot, finely chopped
  • ½ tsp dried mixed herbs
  • 2 tbsp plain flour
  • 1 chicken stock cube
  • 400g tin Grower’s Harvest chopped tomatoes
  • 400g tin butter beans, drained and rinsed
  • 250g pack Hearty Foods Co. spinach & ricotta tortellini
  • 50g baby spinach, roughly chopped
  • 20g Creamfields grated Grana Padano cheese
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    1635kj
    389kcal     19%

  • Fat

    13g 18%

  • Saturates

    3g 15%

  • Sugars

    9g 10%

  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 50.6g Protein 13.8g Fibre 9.3g

Method

  1. Heat the vegetable oil in a large saucepan over high heat. Add the onion, garlic and carrot and dried herbs and cook for 5 mins, stirring often, or until beginning to colour.
  2. Add the flour to the pan and stir to coat. Season well with salt and black pepper, then cook for 1 min.
  3. Crumble in the stock cube and pour over 600ml boiling water, a little at a time, stirring to get any stuck-on bits from the bottom of the pan. Add the tinned tomatoes and butter beans and bring to a simmer for 5 mins.
  4. Add the tortellini and cook for another 4-5 mins until pasta is cooked.
  5. Turn off the heat and add the spinach, stirring until wilted. Divide between 4 bowls and sprinkle over a little Grana Padano and some extra black pepper before serving.

See more Budget meals

You may also like

Be the first to comment

Before you comment please read our community guidelines.