This wholesome soup is packed full of greens and takes just 10 minutes to knock up
Ingredients
- 1 ½l strong vegetable stock
- 500g pack spinach & ricotta tortellini
- 500g spring greens, washed and finely shredded
- 140g peas (frozen or fresh)
- 4 tbsp pesto
Method
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Bring the stock to the boil in a large pan. Tip in the pasta and cook following pack instructions, throwing in the spring greens and peas and pesto (reserving a little to serve) with 1-2 mins to go.
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When the vegetables are tender, pasta is cooked and broth is piping hot, spoon into bowls. Top with a dollop of remaining pesto, a good grind of black pepper and serve.