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Pumpkin and tortellini soup

  • 0:10 Prep
  • 0:25 Cook
  • 6 Servings

Ingredients

  • 1 tablespoon olive oil
  • 750g pumpkin, pre-cut, peeled and chopped
  • 2 potatoes, peeled, chopped
  • 1 litre Coles Brand Real Chicken Stock
  • 375g Latina Spinach and Ricotta Agnolotti
  • Baby spinach, to serve
  • Cracked pepper, to serve and
  • Crusty bread, to serve

Method

  • 1
    Heat oil in a large saucepan on medium. Add pumpkin and potato and cook, stirring, for 2-3 mins, until well coated. Add stock. Increase heat to high. Bring to boil. Cook, covered, for 15 mins, until vegetables are tender.
  • 2
    Remove from heat and using a stick blender, blend until smooth. Return to medium heat. Add tortellini and simmer for 5 mins, until pasta is tender.
  • 3
    Ladle into bowls, top with spinach leaves and cracked pepper. Serve with crusty bread.

Source: taste.com.au

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