Italian Tortellini Soup

Method

1. 1

   Soften the vegetables

   Set a large saucepan over medium heat. Add the olive oil, onion, carrots and celery. Cook for 7 minutes, stirring often, until softened but not browned.

2. 2

   Cook the garlic

   Keep the pan over medium heat. Stir in the garlic and tomato purée and cook for 1 minute, until fragrant and the purée darkens slightly.

3. 3

   Add the broth

   Add the chopped tomatoes, stock and oregano. Bring to a gentle boil over high heat for about 5 minutes.

4. 4

   Simmer the soup

   Reduce the heat to low and simmer uncovered for 10 minutes, until the carrots are nearly tender and the broth tastes rounded.

5. 5

   Cook the tortellini

   Raise the heat to medium and add the tortellini. Cook for the time on the packet, usually 3 to 5 minutes, until tender and floating.

6. 6

   Wilt the spinach

   Turn the heat to low, stir in the spinach and cook for 1 minute, until wilted.

7. 7

   Season and serve

   Season with salt and black pepper. Ladle into bowls and top with parmesan.

Tips

• Stir the vegetables often as they cook so they soften evenly without browning.
• Keep the broth at a gentle simmer after bringing it to a boil.
• Check the tortellini near the lower end of the packet cooking time, as it can become too soft quickly.

Swaps

• Use chicken stock in place of vegetable stock.
• Swap dried oregano for dried Italian herb blend.
• Use kale in place of baby spinach, allowing a little longer for it to soften.

Storing

Refrigerate leftovers in a covered container for up to 2 days; reheat gently on the hob, as the tortellini will soften further.