1 spring onions bunch, chopped including green bits
1 garlic clove, crushed
600 ml vegetable stock
250 g spinach tortellini
100 g baby leaf salad, stalks removed and shredded
½ lemon, juiced
Parmesan cheese, to serve (optional)
- Gently cook the spring onions and garlic in 1 tbsp olive oil for 5 minutes. Add the stock and cook for 5 minutes.
- Add the tortellini, then after a couple of minutes the spring greens. When the tortellini is ready, stir in the lemon juice. Serve with parmesan if you like.