Do something different with a pack of tortellini. This filling soup is full of fibre and veg, plus it’s low in fat. The perfect lunch or supper
Prep:5 mins
Serves 4
1 tbsp olive oil2 carrots, chopped 1 large onion, finely chopped1l vegetable stock400g can chopped tomato200g frozen mixed peas and beans250g pack fresh filled tortellini (we used spinach and ricotta)handful of basil leaves (optional)grated parmesan (or vegetarian alternative), to serve
STEP 1Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.STEP 2Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.
