TORTELLINI SOUP | SAUCY PASTAS | EPISODE 6 #shorts

TORTELLINI SOUP

Welcome back to SAUCY PASTAS, the series where I show you how to make the best pasta in town.

For EPISODE 6, I’ve made my ONE POT TORTELLINI SOUP, packed with loads of veg + all sorts of goodness.

It’s done in one pot, takes 30 minutes to make, and is literal comfort food in a bowl.

I’ve written the full recipe out for you below, so let me know if you give it a go!

INGREDIENTS (serves 4)

1 large onion
2 celery sticks
1 large carrot
5 garlic cloves
Small bunch of fresh basil (with stalks)
2 tbsp tomato purée
1 glass of white wine (leave out if you want)
400g tinned tomatoes
750ml vegetable broth
200g cream cheese
300g tortellini of choice
150g cabbage
150g spinach
1 tsp chilli flakes
2 tbsp nutrtional yeast (or parm)
2 tbsp olive oil
Salt
Pepper

METHOD

Finely dice the onion, celery, carrot + garlic. Separate the basil leaves from the stalks, then finely chop the stalks.
Warm the olive oil in a large saucepan on a medium heat, then add the onion, celery + carrot with a large pinch of salt. Fry for 5 mins until softened.
Add the garlic + basil stalks, frying for a minute until fragrant.
Add the tomato purée, cooking off for several minutes until darkened in colour.
Pour in the wine if using, allowing to cook off + scraping any caramelised veg off the bottom of the pan.
Add the chopped tomatoes, then your vegetable broth. Allow to simmer for 10-15 minutes, then season to taste before adding the cream cheese.
Once creamy, add the tortellini, shredded cabbage, spinach, nutritional yeast + chilli flakes. Cook until the pasta is al dente.
Spoon into bowls, top with fresh basil leaves, olive oil + some nutrtional yeast / warm – and enjoy!