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Tortellini drop soup

Name: Tortellini drop soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 2 tbsp tomato purée; 1 tsp paprika; 2 carrots, cut into bite-size pieces; 2 celery sticks, trimmed and cut into bite-size pieces; 400g tin chopped tomatoes; 1 litre good-quality vegetable stock; 250g packet good-quality fresh tortellini of choice; 400g tin chickpeas, drained and rinsed; Handful basil leaves; To serve; Grated parmesan (or vegetarian alternative), micro herbs (optional, see food team’s tip), extra-virgin olive oil

By: Green Kitchen Stories

Published: 5 Jun 19
Updated: 18 Mar 24

A bag of fresh tortellini is a standard weekday rescue dish. Instead of cooking it in water, try cooking it directly in a simple tomato broth or soup.

Feeling up to a challenge? You can make homemade tortellini in this cheese and parma ham pasta recipe.

Easy
April 2019

Test kitchen approved

Serves 4
Hands-on time 30 min, simmering time 15 min

A bag of fresh tortellini is a standard weekday rescue dish. Instead of cooking it in water, try cooking it directly in a simple tomato broth or soup.

Feeling up to a challenge? You can make homemade tortellini in this cheese and parma ham pasta recipe.

Nutrition: per serving

Calories: 318kcals
Fat: 11.5g (3.3g saturated)
Protein: 11.5g
Carbohydrates: 37.6g (12.4g sugars)
Fibre: 9.2g
Salt: 0.6g

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Ingredients

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp tomato purée
1 tsp paprika
2 carrots, cut into bite-size pieces
2 celery sticks, trimmed and cut into bite-size pieces
400g tin chopped tomatoes
1 litre good-quality vegetable stock
250g packet good-quality fresh tortellini of choice
400g tin chickpeas, drained and rinsed
Handful basil leaves

To serve

Grated parmesan (or vegetarian alternative), micro herbs (optional, see food team’s tip), extra-virgin olive oil

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Method

Heat the oil in a large pan with a lid and cook the onion, garlic, tomato purée and paprika over a low-medium heat for 5 minutes or until the onion begins to soften. Add the carrots and celery, then cook for 5 minutes more or until the onion has softened.
Add the tinned tomatoes and stock to the pan, season to taste with salt and pepper and bring to the boil. Reduce the heat and simmer with the lid ajar for 15 minutes, or until the vegetables are cooked.
Add the tortellini and chickpeas to the pan and cook according to the pasta packet instructions, then stir in the basil. Serve hot topped with a sprinkle of cheese and micro herbs (if using) and a drizzle of oil.

Recipe taken from Little Green Kitchen by David Frenkiel and Luise Vindahl (Hardie Grant RRP £20)

Recipe from April 2019 Issue

Nutrition

Nutrition: per serving

Calories: 318kcals
Fat: 11.5g (3.3g saturated)
Protein: 11.5g
Carbohydrates: 37.6g (12.4g sugars)
Fibre: 9.2g
Salt: 0.6g

delicious. tips

Finish the soup with a spoonful of fresh pesto and torn mozzarella, if you like.

Buy micro herbs online from ocado.com – or use rocket or watercress.
Make to the end of step 2 up to 3 days ahead and keep covered in the fridge, or freeze for up to 2 months. Defrost, then complete the recipe to serve.
The whistle-clean dry Italian whites soave and vernaccia. Finish the soup with a spoonful of fresh pesto and torn mozzarella, if you like.