I always associate soups with Autumn and winter weather. I just cannot fathom the idea of eating something like leek and tomato soup on a warm day. However this soup has a light fresh flavour and takes about 20 minutes so you won’t be sweating over a hot stove for too long. The tortellini make this a hearty meal – so this is perfect after a busy day. Tortellini is often served as quite a stodgy meal in the UK (although I ate it with just butter in Italy and it was a starter there). However, this is a slightly lighter take on a quick and easy favourite and you will find you eat far less pasta than usual.
To make this soup you will need:
1 pack fresh tortellini (with the filling your your choice)
300ml chicken stock or vegetable stock
2 spring onions cut into slices
2 peppers cut into small pieces (or 1/4 bag frozen peppers)
3-4 frozen spinach brickettes or 2 large handfuls of spinach
1/2 a courgette
About 10g butter
About 50g soft goats cheese
1 sprig fresh rosemary
Salt and pepper
Fry your spring onions, along with your peppers and frozen spinach in the butter until the spinach has defrosted. Add extra butter while cooking if required (If using fresh spinach add this when the tortellini is added). Pour over your stock and add your rosemary and allow this to start simmering. Use a potato peeler to make thin slices of courgette (can you tell this is my new food obsession?) and add to the stock. Taste and season with salt and pepper as required.
To this add your tortellini and simmer over a higher heat until the pasta is cooked (about 5 minutes). Once the pasta has cooked turn off the heat and gently stir in your goats cheese so a few blobs of the cheese remain.
This soup also keeps really well for some souper leftovers!