Spinach ricotta tortellini soup

Updated at: Sun, 23 Jun 2024 09:33:43 GMT

Step 1

Heat the vegetable oil in a large saucepan over high heat. Add the onion, garlic and carrot and dried herbs and cook for 5 mins, stirring often, or until beginning to colour.

Step 2

Add the flour to the pan and stir to coat. Season well with salt and black pepper, then cook for 1 min.

Step 3

Crumble in the stock cube and pour over 600ml boiling water, a little at a time, stirring to get any stuck-on bits from the bottom of the pan. Add the tinned tomatoes and butter beans and bring to a simmer for 5 mins.

Step 4

Add the tortellini and cook for another 4-5 mins until pasta is cooked.

Step 5

Turn off the heat and add the spinach, stirring until wilted. Divide between 4 bowls and sprinkle over a little Grana Padano and some extra black pepper before serving.

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