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Cavolo nero & tortellini soup
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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.
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.
Typical values per serving:
1 of your 5 a day/low fat
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