Twenty minutes is all it takes to get this filling tomato and pasta soup ready to go
1 tblsp olive oil (20 mls)
1 onion finely chopped
2 garlic cloves finely chopped
4 cups chicken stock (1 litre)
420 g can tomato soup
500 g frozen tortellini
100 g baby spinach leaves rinsed
½ cup parmesan shaved (50 g)
salt & pepper to taste
- Heat oil in a large saucepan. Add onion and garlic. Cook, stirring occasionally, until soft. Add stock and undiluted soup. Bring to boil.
- Add tortellini. Simmer for 8 to 10 minutes, or until tender. Season with salt and pepper. Stir in baby spinach until wilted.
- Serve sprinkled with parmesan.