Method

Heat the olive oil in a deep saucepan and sauté the onion and garlic together for 3 minutes. Add in the celery, carrots and zucchini and continue to cook for 5 more minutes. When the vegetables have begun to soften, pour in the vegetable stock and chopped tomatoes. Sprinkle in the chilli flakes and season well with salt and pepper. Cover the pan with a lid, turn down the heat and simmer the soup for a further 15 minutes. A few minutes before you wish to serve the soup, add the fresh pasta tortellini to the hot soup and continue to cook for 2-3 minutes, or until the tortellini are cooked through. Stir in the chopped parsley and serve in large, deep soup bowls.

 

Serves 4


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