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; 750 ml vegetable stock; 500 g fresh cheese tortellini; a few handfuls Baby spinach (optional)

Serves 4

Cook: 15 mins

Serves 4

1 x 360g jar Ballymaloe 100 Recipe Sauce

750 ml vegetable stock

500 g fresh cheese tortellini

a few handfuls Baby spinach 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 vegetable stock 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. Season to taste.

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 with warm crusty bread on the side.

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.