10-Minute Tortellini Soup

Ingredients

• 1 x 360g jar Ballymaloe 100 Recipe Sauce
• 750 ml vegetable stock
• 500 g fresh cheese tortellini
• a few handfuls Baby spinach (optional)

Method

1. Add the 100 Recipe Sauce to a large saucepan. Half-fill the empty jar with water, swirl, and add to the pan.
2. Pour in the vegetable stock and bring to a gentle boil over medium-high heat.
3. Add the tortellini and cook according to the packet instructions (typically 3–4 minutes), stirring once or twice. Season to taste.
4. If using spinach, remove the pan from the heat, stir in the spinach, and let it wilt for 30–60 seconds.
5. Season to taste with salt and black pepper.

Divide between four wide bowls and serve immediately with warm crusty bread on the side.