Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 onion (finely chopped)
  • 2 cloves garlic (crushed)
  • 1 medium carrot (diced)
  • 1 red pepper (diced)
  • 400 g tin of chopped tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 lemon (juiced)
  • 1 teaspoon dried oregano
  • 1 litre hot vegetable stock
  • 2 packets of fresh spinach and ricotta tortellini (600g total)
  • 100 g frozen spinach (or 1 large handful shredded fresh spinach leaves)
  • Small handful basil leaves

Instruction

  • Heat the olive oil in a large saucepan. Add the onion and cook on a low heat, stirring often until soft and golden brown. Add the garlic, cook for a minute, then add the diced carrot and pepper. Cover the pan with a lid and sweat on the lowest heat until soft. This should take 10-15 minutes.
  • Add the chopped tomatoes, lemon juice, balsamic and oregano.
  • Bring to the boil then add 1 litre vegetable stock and the frozen spinach. Bring to the boil then simmer and cook until the spinach has defrosted.
  • Blend the soup at this stage if you want a smooth soup.
  • Add the tortellini to the soup and cook for 3 minutes or longer if the packet instructions say a different time (dried might take 10-12 minutes).
  • Serve with fresh basil on top and season to taste with salt and pepper.