10-minute Tuscan tortellini soup


Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Simple but flavourful, this soup will soon become a winter staple in your kitchen.

8 Ingredients

  • 1 tbsp olive oil

  • 3 Italian sausages

  • 800g can diced tomatoes

  • 1L (4 cups) Massel 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

5 Method Steps

  • Step 1

    Heat the oil

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    (1 tbsp olive oil) in a frying pan over medium-high heat. Add the sausages (3 Italian sausages). Cover. Cook, turning occasionally, for 5 minutes or until just cooked (they will cook further in the soup, so don’t need to be completely cooked at this point).

  • Step 2

    Meanwhile, combine the tomato (800g can diced tomatoes) and stock (1L (4 cups) Massel Chicken Style Liquid Stock) in a large stockpot over high heat. Cover and bring until it comes to the boil.

  • Step 3

    While the tomato mixture comes to the boil, rinse and drain the kidney beans (400g can red kidney beans).

  • Step 4

    Add the tortellini (325g packet Rana Basil & Pine Nuts Pesto Tortellini) and kidney beans to the tomato mixture. Simmer for 4 minutes or until the pasta is al dente. Season.

  • Step 5

    Slice the sausages and add to the tomato mixture. Add the spinach (80g baby spinach) and stir until wilted. Ladle among serving bowls. Sprinkle with parmesan (Pre-grated parmesan, to serve) to serve.

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Nutritional Information

Per serving

  • 617

  • 2582 kj

  • 33g

  • 11.3g

  • 7.3g

  • 32.1g

  • 43.4g

All quantities above are averages

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