Kitchen Gossip
Tortellini soup
Shop-bought tortellini is transformed into a nourishing, chilli-spiked Tortellini soup. Finish with a mountain of salty Parmesan.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, thinly sliced
- ½–1 tsp dried chilli flakes
- 900ml/1½ pints fresh chicken stock
- 250g/9oz pack sausage tortellini or other tortellini of your choice
- 50g/1¾oz baby spinach
- 20g/¾oz grated Parmesan
- salt
Method for Tortellini soup
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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.
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Stir in the garlic and chilli flakes, then cook for a further 1–2 minutes until the garlic is soft and fragrant.
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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.
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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.
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Taste the soup to see if it needs any more salt before serving in warm bowls topped with a very generous shower of Parmesan.
Tortellini soup