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    Tortelloni soup

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    Tortelloni soup

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

    Serves: 4

    Ingredients

    • 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

    Method

    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.

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    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

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