Preparation time is 30minutes
Cook time is 25minutes
Total time is 55minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 cup basil leaves
- 1 brown onion
- 2 1/2 cup salt-reduced vegetable stock
- 1/2 cup white wine
- 180grams bocconcini
- 1/2 cup olive oil
- 1tablespoons olive oil
- 2 diced tomatoes
- 1tablespoons small basil leaves
- 325grams La Famiglia Rana ricotta & spinach tortellini
- 2 cloves garlic
Nutrition per serving
2880kJ
Protein
20.2grams
Sugars
8.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
To make the basil oil, blanch basil leaves in boiling water for 20 seconds, then drain and refresh in iced water to cool. Pat dry with paper towel. Combine oil, leaves and 1/4 tsp salt in a blender or small food processor and blend for 1 minute or until smooth. Transfer to a jug and stand for at least 30 minutes before using.
Step 2 of 4
Heat oil in a large saucepan over medium heat. Cook onion for 5 minutes, stirring regularly. Add garlic and wine, and cook for 2 minutes or until reduced by half. Stir in tomatoes and stock, and simmer for 10 minutes or until thickened slightly. Remove from heat and, using a stick blender, purée soup until smooth. Season with salt, pepper and a pinch of sugar.
Step 3 of 4
Return pan to medium-high heat and bring to a simmer. Add tortellini and simmer for 4-5 minutes or until tender. Tear bocconcini into pieces.
Step 4 of 4
Serve soup topped with bocconcini and basil leaves, and drizzled with a little basil oil.
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