Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Tortelloni soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Tortelloni soup

    • Vegetarian
    • Preparation time: 2 minutes
    • Cooking time: 13 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4


    • 1 tbsp vegetable oil
    • 4 essential Waitrose salad onions, sliced
    • 1 tbsp frozen Cooks’ Ingredients chopped jalapeno red chilli
    • ¼ tsp freshly ground nutmeg
    • ½ tsp fennel seeds
    • 1 litre vegetable stock
    • 150g frozen essential Waitrose leaf spinach
    • 100g frozen essential Waitrose extra fine whole green beans
    • 250g essential Waitrose fresh spinach and ricotta tortelloni
    • 4 tbsp grated parmigiano reggiano


    1. Heat the oil in a large pan and fry the salad onions and chilli in the oil for 1 minute. Add the nutmeg and fennel seeds, and fry for a further minute.
    2. Pour in the vegetable stock, cover and turn the heat up to bring it to the boil.
    3. Add the spinach and cook for 2 minutes, giving it a stir to break up the spinach once it has defrosted. Add the frozen beans and tortelloni, and cook for a further 3 minutes.
    4. Divide between 4 warm soup bowls and serve with the grated parmigiano reggiano.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    The lime, mandarin and floral tones of this New Zealand Riesling are a superb balm for the bite of the chilli and nutmeg and its crisp, fruity feel will cut through the creamy ricotta.
    Villa Maria Private Bin Riesling 2008/09 Marlborough, New Zealand 62854


    Average user rating

    0 stars