Pumpkin and tortellini soup

Pumpkin and tortellini soup

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A hearty winter-warmer that is quick and easy to make

The ingredient of Pumpkin and tortellini soup

  1. 1 tablespoon olive oil
  2. 750g pumpkin, pre-cut, peeled and chopped
  3. 2 potatoes, peeled, chopped
  4. 1 litre Coles Brand Real Chicken Stock
  5. 375g Latina Spinach and Ricotta Agnolotti
  6. Baby spinach, to serve
  7. Cracked pepper, to serve and
  8. Crusty bread, to serve

The instruction how to make Pumpkin and tortellini soup

  1. Heat oil in a large saucepan on medium. Add pumpkin and potato and cook, stirring, for 2-3 mins, until well coated. Add stock. Increase heat to high. Bring to boil. Cook, covered, for 15 mins, until vegetables are tender.
  2. Remove from heat and using a stick blender, blend until smooth. Return to medium heat. Add tortellini and simmer for 5 mins, until pasta is tender.
  3. Ladle into bowls, top with spinach leaves and cracked pepper. Serve with crusty bread.

Nutritions of Pumpkin and tortellini soup

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calories: https://schema.org
calories: NutritionInformation

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