RecipesServes 2

TOMATO SOUP WITH SPINACH AND RICOTTA TORTELLINI


Ingredients

  • 1 x 500g can Rosella Vine Ripened Tomato Soup
  • 200g fresh spinach and ricotta tortellini
  • A bunch of baby spinach leaves, washed
  • 25g shaved parmesan
  • Freshly ground black pepper

Method

  • 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.

Helpful Tip

Veal, beef or chicken tortellini are also good with this recipe

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