Tomato Soup with Spinach and Ricotta Tortellini


  • A bunch of baby spinach leaves, washed
  • 25g shaved parmesan
  • Freshly ground black pepper


Cook the tortellini following the instructions on the packet. Drain.

Meanwhile, gently heat the Rosella Vine Ripened Tomato soup in a medium pot. Once it comes to a simmer, add the hot tortellini and spinach leaves. Cook until the spinach has wilted.

Spoon into bowls and top with shaved parmesan and freshly cracked black pepper.


Serves 2

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