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Tortellini soup recipe

Tortellini soup recipe

4 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


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

  • 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


  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.

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