10-Minute Tuscan Tortellini Soup

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

Nutritional

  • 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 1

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).

Step 2

Meanwhile, combine the tomato and stock in a large stockpot over high heat, cover and bring until it comes to the boil.

Step 3

While the tomato mixture comes to the boil, rinse and drain the kidney beans.

Step 4

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.

Step 5

Slice the sausages and add to the tomato mixture and then add the spinach and stir until wilted.

Step 6

Ladle among serving bowls and sprinkle with parmesan to serve.

Tips & Variations


No special items needed.

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