Imported from Instagram

Creamy Tortellini Soup

Name: Creamy Tortellini Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 60 g Celery (About 1 rib; finely chopped); 100 g Carrot (1 medium; finely chopped); 100 g Onion (1 small; finely chopped); 2 Garlic (Cloves; minced); 1 tsp Italian seasoning; 0.5 tsp Chilli flakes (Use ¼ tsp for less heat); 1 tbsp Tomato paste; 400 g Finely chopped tomatoes (1 tin; Mutti brand used by the author); 350 ml Beef stock (Vegetable stock may be used instead); 1.5 tbsp Olive oil (A drizzle; source gives a range of 1–2 tbsp); 80 ml Double cream (Also stated as ⅓ cup; whipping cream); 2 Spinach (Big handfuls); 250 g Fresh spinach and ricotta tortellini; Parmesan (Grated, to serve); Salt (To taste); Black pepper (To taste)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

A hearty, cosy tomato-based soup with vegetables, spinach and spinach-and-ricotta tortellini, finished with cream and grated Parmesan. An easy weeknight dinner, ready in under 40 minutes.

4 servings35 minItalian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

60 g Celery (About 1 rib; finely chopped)
100 g Carrot (1 medium; finely chopped)
100 g Onion (1 small; finely chopped)
2 Garlic (Cloves; minced)
1 tsp Italian seasoning
0.5 tsp Chilli flakes (Use ¼ tsp for less heat)
1 tbsp Tomato paste
400 g Finely chopped tomatoes (1 tin; Mutti brand used by the author)
350 ml Beef stock (Vegetable stock may be used instead)
1.5 tbsp Olive oil (A drizzle; source gives a range of 1–2 tbsp)
80 ml Double cream (Also stated as ⅓ cup; whipping cream)
2 Spinach (Big handfuls)
250 g Fresh spinach and ricotta tortellini
Parmesan (Grated, to serve)
Salt (To taste)
Black pepper (To taste)

Steps

1
Heat a large saucepan over medium heat and add 1–2 tablespoons of olive oil.
2
Add the finely chopped onion, carrot and celery. Fry for 5–6 minutes, until softened and fragrant.
3
Add the minced garlic, tomato paste, Italian seasoning, chilli flakes, salt and black pepper. Stir for 1–2 minutes to coat the vegetables and lightly toast the spices.
4
Pour in the chopped tomatoes and beef stock (or vegetable stock). Stir well and bring to a gentle simmer.
5
Cover the saucepan and cook for 15 minutes.
6
Stir in the double cream, spinach and tortellini.
7
Cover again and simmer for 3–4 minutes, until the tortellini is heated through.
8
Taste and adjust the seasoning as needed.
9
Serve hot with grated Parmesan on top.

Notes

The post does not specify an amount of Parmesan, salt or pepper; add them to taste. The spinach amount is given as two big handfuls without a weight. The transcript says other tortellini fillings may also work.