10-Minute Tuscan Tortellini Soup
April 25, 2021
"From our Sunday newspaper The Sunday Times."
- Serving Size: 1 (19007.1 g)
- Calories 61847.7
- Total Fat - 167.5 g
- Saturated Fat - 26.8 g
- Cholesterol - 41.3 mg
- Sodium - 5498.1 mg
- Total Carbohydrate - 11128.3 g
- Dietary Fiber - 4587.7 g
- Sugars - 420.7 g
- Protein - 4363.6 g
- Calcium - 26531.3 mg
- Iron - 1513.5 mg
- Vitamin C - 861.5 mg
- Thiamin - 98.1 mg
Step by Step Method
Heat the oil in a frying pan over medium-high heat and add the sausages, cover and cook, turning occasionally, for 5 minutes or until just cooked (they will cook further in the soup, so don’t need to be completely cooked at this point).
Meanwhile, combine the tomato and stock in a large stockpot over high heat, cover and bring until it comes to the boil.
While the tomato mixture comes to the boil, rinse and drain the kidney beans.
Add the tortellini and kidney beans to the tomato mixture and simmer for 4 minutes or until the pasta is al dente and then season.
Slice the sausages and add to the tomato mixture and then add the spinach and stir until wilted.
Ladle among serving bowls and sprinkle with parmesan to serve.
No special items needed.