This hearty and comforting tortellini soup is packed with veggies and pasta. It’s a warming soup that’s perfect for cooler nights.
- 1 tbs olive oil
- 1 fennel, finely chopped
- 1 carrot, peeled, chopped
- 2 celery sticks, chopped
- 1 zucchini, chopped
- 1 garlic clove, crushed
- 400g can cherry tomatoes
- 2 cups (500ml) chicken stock or vegetable stock
- 2 tbs tomato paste
- 1/2 cup (90g) macaroni
- 375g pkt veal tortellini
- 1/4 cup (60ml) thickened cream
Heat the oil in a large saucepan over medium heat. Add the fennel, carrot and celery and cook, stirring, for 5 mins or until the fennel softens. Add the zucchini and garlic. Cook, stirring, for 2 mins or until the zucchini is tender.
Add the tomatoes, stock, tomato paste and macaroni to the zucchini mixture. Cook, stirring, for 10 mins or until the vegetables are tender.
Stir in tortellini. Cook for 5 mins or until al dente. Stir in the cream. Season.
Serve with basil pesto and finely grated parmesan.