This recipe is a revelation to me, it works well for a quick and easy midweek dinner or lunch and it really bulks out those filled Tortellini packets that you can get.
1 pack of filled Tortellini (a meat-based one works best)
1 large carrot, peeled and diced
Half an onion, finely chopped
Half a pack of green beans
1 Small clove of garlic, crushed
Half a tin of chopped tomatoes
2 pints vegetable or chicken stock
Handful frozen peas
Salt and pepper
Parsley, to garnish (optional)
It’s more of a broth base than what we would generally imagine when we say a soup but it’s really yummy.
I find, having the filled pasta on its own, is just really plain and unsatisfying whereas this is really easy and takes not much more cooking than having to boil the pasta would anyway.
First, finely chop the onion and crush the garlic and fry lightly in some olive oil until soft but make sure it does not burn or you’ll have burnt bits of onion floating in the soup which isn’t ideal.
Add the carrots and fry for a minute or so then just add the tinned tomatoes and then the stock and simmer for around 15 minutes to let the flavours come together.
Taste and season the broth then add the peas, green beans and the pasta and boil for around five minutes until the pasta is ready. Simply serve with some bread with the parsley garnish on top.