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Tortellini soup

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Tortellini soup

Shop-bought tortellini is transformed into a nourishing, chilli-spiked soup. Finish with a mountain of salty Parmesan.

Ingredients

Method

  1. Heat the oil over a medium–high heat in a large, heavy bottomed saucepan. Once it’s shimmering, add the onion and a large pinch of salt. Gently fry for 8–10 minutes until soft and starting to colour.

  2. Stir in the garlic and chilli flakes, then cook for a further 1–2 minutes until the garlic is soft and fragrant.

  3. Add the chicken stock and raise the heat to bring the soup to the boil. Then, reduce the heat to low and allow the soup to simmer for 10 minutes.

  4. Stir in the tortellini and spinach, then leave to cook for a further 5 minutes. You’ll need to stir it every minute or so to wilt the spinach – but be careful not to break up the pasta.

  5. Taste the soup to see if it needs any more salt before serving in warm bowls topped with a very generous shower of Parmesan.