Tortellini Soup
- 1 tbsp olive oil
- 1 serrano chile, chopped
- 1 large onion, finely chopped
- 2 carrots, chopped
- 1 zucchini, chopped
- 1l vegetable stock
- 400g tomato (can be canned)
- 200g frozen mixed peas and beans
- 250g pack fresh filled tortellini
- Handful of basil leaves (optional)
- Grated parmesan, to serve
Method
STEP 1
Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
STEP 2
Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.
MAKE IT A BAKE
Ricotta & basil bake: Heat oven to 200C/fan 180C/ gas 6. Tip the pasta into a baking dish, season the tomatoes, stir in the basil, then spoon on top. In a bowl, combine the peas and beans, 250g tub ricotta and a handful grated Parmesan. Dot the mix over the pasta, scatter with more Parmesan, then bake for 20-25 mins until golden.
