Hearty Tortellini Soup
Using the best of your pantry tinned staples and vege drawer, this nutritious and delicious soup is the perfect winter crowd-pleaser to warm you up.
Tips & Tricks
- Garnish with some grated parmesan and fresh basil.
- Substitute the tortellini for 2 cups of any small dried pasta like macaroni, just make sure you add a few more minutes cooking time.
Ingredients
- 1 packet Pams Chef’s Vege Mix
- 1 tin Pams Garlic and Oregano Tinned Tomatoes
- 2 cups chicken stock
- 1 tin Pams Cannellini Beans, drained
- ½ bag Pams Baby Spinach
- 1 packet Pams Chicken, Bacon & Mushroom Tortellini
Method
- Add a splash of oil to a large pot over medium-high heat. Add the bag of vege mix and fry until soft and translucent.
- Add the tinned tomatoes, chicken stock and cannellini beans and bring to a simmer. Cook for a further 5 minutes, seasoning well with salt and pepper.
- Add the tortellini, and continue cooking until al dente - about 6 minutes. Before serving, stir through the baby spinach until just wilted, then ladle the soup into serving bowls.
Ingredients
- 1 packet Pams Chef’s Vege Mix
- 1 tin Pams Garlic and Oregano Tinned Tomatoes
- 2 cups chicken stock
- 1 tin Pams Cannellini Beans, drained
- ½ bag Pams Baby Spinach
- 1 packet Pams Chicken, Bacon & Mushroom Tortellini
