Tortellini spring drop soup

A meal in minutes: The real trick of this easy spring soup is the addition of store-bought tortellini, which get dropped into the soup just before it’s ready to serve.

Credit: Donal's Meals in Minutes

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 3 tsp (15 ml) olive oil
• 1 small onion, finely chopped
• 1 stalk celery, finely chopped
• 1 litre good quality chicken or vegetable stock, boiling hot
• 75 g frozen peas
• 50 g asparagus, trimmed and roughly chopped
• 4 spring onions, trimmed and sliced in 5cm pieces
• ¼ savoy cabbage, finely shredded
• 125 g pack tortellini (e.g. spinach & ricotta)
• Sea salt and ground black pepper
• Pesto, basil leaves, pecorino and extra virgin olive oil, to serve

Instructions

1. Place a medium pot over a medium high heat and add the oil. Once hot sauté the onion and celery for 1 minute until just tender. Add in the stock and bring to a steady simmer.
2. Add in the peas, asparagus, spring onions and savoy cabbage, cook for a few minutes, then add tortellini.  Cook for a further 3 minutes or until the tortellini are cooked. Season to taste.
3. Serve in deep bowls with a dollop of pesto, fresh basil leaves, shaved pecorino and a drizzle of olive oil.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.