Spring vegetable brodo with veal tortellini

Crisp snow peas add a delicious crunch and a splash of colour to this flavoursome broth.

Recipe «Spring vegetable brodo with veal tortellini» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 leek, pale section only, thinly sliced, 2 celery sticks, ends trimmed, thinly sliced, 1 garlic clove, finely chopped, 1.5L Massel chicken style liquid stock , 1 x 375g pkt fresh veal tortellini, 200g snow peas, ends trimmed, 2 zucchini, halved lengthways, thinly sliced crossways , 1/3 cup shredded fresh mint, Shaved parmesan, to serve, Crusty bread , to serve.

Ingredients:

• 1 tbsp olive oil 
• 1 leek, pale section only, thinly sliced 
• 2 celery sticks, ends trimmed, thinly sliced 
• 1 garlic clove, finely chopped 
• 1.5L Massel chicken style liquid stock 
• 1 x 375g pkt fresh veal tortellini 
• 200g snow peas, ends trimmed 
• 2 zucchini, halved lengthways, thinly sliced crossways 
• 1/3 cup shredded fresh mint 
• Shaved parmesan, to serve 
• Crusty bread , to serve 

Instructions

1. Heat the oil in a large saucepan over medium-low heat. Add the leek, celery and garlic. Cook, stirring occasionally, for 6 minutes or until soft.
2. Add the stock. Increase heat to medium-high and bring to the boil. Add the pasta and cook for 5 minutes or until tender. Add the snow peas and zucchini in the last 2 minutes of cooking.
3. Season with salt and pepper. Stir in the mint. Ladle the soup among serving bowls. Top with the parmesan. Serve with crusty bread, if desired.