Tortellini and Red Pesto Soup
Ready in less than 15 minutes, vegan friendly and a delicious pasta soup recipe. This recipe is really easy and quick to make, packed with flavour just using a few key ingredients.
Ingredients
- 1 carrot diced
- 1 red onion finely diced
- 4 cloves garlic minced
- 1 tbsp tomato purée
- 4 stalks cavolo Nero de-stalked
- 800 ml boiling water + stock cube
- 250 g vegan tortellini I used the new Waitrose one
- 2 tbsp red pesto sub for regular pesto
- 1 tsp dried basil thyme and sage
Instructions
- Dice the carrot, onion and add to a deep pan with a glug of olive oil, season with salt and fry for around five minutes
- Add in the minced garlic and cavolo Nero and fry for a few minutes before stirring in the tomato paste and a splash of water, stir together
- Add in the stock and dried herbs, bring to a boil for a few minutes before adding the tortellini and red pesto, cook for around 5 minutes or until the pasta is aldente
- Garnish each bowl full with salt and pepper and a final drizzle of red pesto
Notes
You can swap the tortellini for your favourite pasta parcels
If you're swapping for just plain pasta, add vegan chorizo or bacon pieces to the frying stage to give more depth of flavour