10-Minute Tortellini Soup

Name: 10-Minute Tortellini Soup
Cook time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 x 360g jar Ballymaloe 100 Recipe Sauce; 750ml water; 500g fresh cheese tortellini; Baby spinach, a few handfuls (optional)

Serves 4

Easy

Cook: 15 mins

1 x 360g jar Ballymaloe 100 Recipe Sauce

750ml water

500g fresh cheese tortellini

Baby spinach, a few handfuls (optional)

Method

Step 1

Add the 100 Recipe Sauce to a large saucepan. Half-fill the empty jar with water, swirl, and add to the pan.

Step 2

Pour in the water and bring to a gentle boil over medium-high heat.

Step 3

Add the tortellini and cook according to the packet instructions (typically 3-4 minutes), stirring once or twice..

Step 4

If using spinach, remove the pan from the heat, stir in the spinach, and let it wilt for 30-60 seconds.

Step 5

Season to taste with salt and black pepper.

Chef's Tips

Divide between four wide bowls and serve immediately.

Serving Suggestions & Notes

Make it heartier: Add a drained tin of cannellini beans or chickpeas when you add the stock.|Extra veg: Stir in sliced mushrooms or diced courgette and simmer for 3-5 minutes before adding the tortellini.|Finish like a pro: Top each bowl with grated Parmesan and a drizzle of extra-virgin olive oil.|Time-saver: Use fresh refrigerated tortellini for the fastest cook time; frozen works too - just allow a few extra minutes.|Make it more indulgent: Option to add garlic bread on the side.