Ingredients
- 1 tablespoon olive oil
- 750 grams pumpkin, chopped (pre-cut peeled and chopped)
- 2 potatoes, peeled and chopped
- 1 litre chicken stock
- 375 grams tortellini pasta (spinach and ricotta tortellini)
- Baby spinach, to serve
- Cracked pepper, to serve
- Crusty bread, to serve
How to Make
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Step 1: Heat oil in a large saucepan on medium and add the pumpkin and potato and cook, stirring, for 2 to 3 minutes until well coated.
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Step 2: Add stock, and increase heat to high and bring to the boil and cook, covered, for 15 minutes or until vegetables are tender.
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Step 3: Remove from the heat and using a stick blender, blend until smooth and then return to medium heat and add tortellini and simmer for 5 minutes until pasta is tender
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Step 4: Ladle into bowls, top with spinach leaves and cracked pepper and serve with crusty bread.
We hope you enjoy this recipe!
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