Recipe may contain gluten, peanuts, tree nuts, milk and soy.
Simple but flavourful, this soup will soon become a winter staple in your kitchen.
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 1Heat the oil(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).
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Step 2Meanwhile, 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 3While the tomato mixture comes to the boil, rinse and drain the kidney beans (400g can red kidney beans).
Step 4Add 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 5Slice 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.
All quantities above are averages