This recipe is perfect for a quick and easy weeknight dinner. There’s minimal mess and effort as all the ingredients for this pasta soup are thrown into one pan, making this one-pot recipe super simple. With the tortellini being cooked within the flavoured/seasoned tomato sauce, it brings the tortellini to the next level as the flavour seeps into the pasta as it cooks. It’s a great dish to integrate healthy veggies into your meal without detracting from the main event – the pasta soup!
I chose spinach and ricotta tortellini for this recipe, as I think these flavours compliment the creamy tomato soup really nicely. As the soup is pretty neutral, I’m sure a different cheese/meat tortellini would work well here too.
The foundation to any great soup.
For added nutrients and flavour
As this soup is super quick to make, I’ve opted for chopped tomatoes rather than plum tomatoes, as it takes less time for the tomatoes to break down with the stock. You could also sub with passata.
I love how vibrant kale is and it works perfectly, just throw it into the pot without any preparation. Spinach would work as a good substitute here!
Adds a richness to the soup without it being too heavy. It also makes the soup more comforting.
I love the added flavour and texture of parsley, as it adds some brightness and contrast. Good substitutes also include basil & chives.
Can I reheat this recipe?
Yes you can! Bear in mind though that once refrigerated, the tortellini absorbs some of the moisture so when you reheat a serving it’ll be thicker in consistency but still delicious. Heat in the microwave for 2 minutes or on the hob until hot. Consume within 4-5 days.
Is this recipe freezable?
Yes it is! You can freeze this recipe for up to 3 months.
Can I substitute the tortellini with a regular pasta shape?
Yes you can- you’ll have to increase the cook time to allow for the pasta to cook, this may mean that you’ll have to add some more stock too.
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