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Spinach & tortellini soup
Serves 2
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 393 20%
Fat 3.3g 5%
Saturates 0.3g 2%
Sugars 4.3g 5%
Salt 0.1g 2%
Protein 17.7g 35%
Carbs 77.3g 30%
Fibre 4.7g -
Of an adult's reference intake
Ingredients
- 1 litre organic chicken or vegetable stock
- 2 fresh bay leaves
- 200 g tortellini
- 50 g frozen peas
- 1 large handful of spinach
Recipe From
Jamie Magazine
By Laura Fyfe
Method
- Pour the stock into a large pan, add the bay leaves and bring to the boil.
- Add the tortellini and cook for 4 minutes.
- Add the peas, cook for a further 3 minutes, then add the spinach and cook until just wilted.
- Ladle into bowls and serve with some crusty bread, if you like.
