Tortellini Soup

Tortellini in broth with fresh parsley

Tortellini (or ravioli) in a broth is a good alternative to having tortellini in a tomato sauce, and is an ideal light evening meal in the cooler months, or if  your stomach is feeling sensitive.

This is a quick recipe using supermarket ingredients rather than making everything from scratch at home. The photographs show a couple of different versions of the same dish.

Ingredients
  • 1 packet of 500g tortellini - chicken, veal or vegetable.
  • 2 litres water
  • 2-3 chicken stock cubes
  • Sprig of fresh parsley roughly chopped.
Method
  1. Bring the water to boil in a large pot and add the stock cubes. Alternatively you can use 1 Litre of chicken broth and 1 litre of water.
  2. Add the tortellini and vegetables and cook until done - approximately 10-15 mins.
  3. Top with parsley and/or Parmesan cheese.
Alternatives
There are a number of easy variations to this recipe, a couple are included below.
  1. Add fresh (or frozen) vegetables to the soup while it is cooking:

    2. Tortellini in broth with fresh asparagus, mushrooms and chili flakes

  2. Lightly fry fresh vegetables vegetables such as onion, garlic, carrots, beans and mushrooms separately and then add them to the soup when the tortellini are about half-cooked and add baby spinach or lettuce when almost done.
Tortellini in broth with fresh carrots, beans, mushrooms and baby spinach.