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    Cavolo nero & tortellini soup

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    Cavolo nero & tortellini soup

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

    Serves: 4


    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


    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. 

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    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.


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