zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Cavolo nero & tortellini soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Cavolo nero & tortellini soup

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    1 tbsp olive oil
    2 leeks, trimmed and diced
    2 cloves garlic, crushed
    2 carrots, peeled and sliced
    2 tbsp tomato purée
    1.5L fresh Cooks’ Ingredients Chicken or Vegetable Stock
    ½ small lemon, juice
    200g pack cavolo nero, stalks removed and leaves roughly torn
    300g pack spinach and ricotta tortelloni
    4 tsp fresh green pesto with basil

    Method

    1. Heat the oil in a large saucepan over a medium heat then add the leeks, garlic and carrots with a pinch of salt. Fry, stirring regularly, for 10 minutes, or until the leeks are completely soft.

    2. Add the tomato purée and fry for 2 minutes more, then add the stock and simmer for 3-4 minutes. Stir in the lemon juice, add the cavolo nero and simmer for 3 minutes.

    3. Add the tortelloni and cook for a final 2-3 minutes, or until the pasta is just cooked through and piping hot. Divide between bowls, top each with a spoonful of pesto and serve. 

    Your recipe note

    Edit your recipe note

    Cook’s tip Any small pasta shape would also work well in this soup (adjust cooking times according to pack instructions). For a gluten free option, swap the pasta for a can of chickpeas.

    Comments

    Average user rating

    4 stars

    Glossary