Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 7.08 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1tablespoons extra virgin olive oil
- 250grams Swiss brown mushrooms, thickly sliced
- 2 cloves garlic, crushed
- 1/2 cup no-added-salt tomato paste
- 1L Campbell's Real Stock Chicken
- 400grams no-added-salt diced tomatoes
- 375grams spinach & ricotta tortellini
- 120grams baby spinach leaves
- 1/3 cup hazelnuts, toasted, coarsely chopped
Description
Whether made ahead or enjoyed on the same day, this warming tortellini soup – with a delicious base of Campbell's liquid stock – is full of complex flavour and texture.
Method
Step 1 of 3
Heat oil in a large, heavy-based saucepan over medium-high heat. Add mushrooms and garlic and cook, stirring, for 3 minutes or until golden-brown. Add tomato paste and stir to combine.
Step 2 of 3
Stir in stock and canned tomatoes. Bring to the boil. Add tortellini. Cook for 4-5 minutes or until tortellini rise to the surface. Remove from heat. Add spinach and stir until wilted.
Step 3 of 3
Top with hazelnuts, parmesan and basil. Serve.
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