Tortellini in Asian-style broth

Cooking Soups Tortellini in Asian-style broth

Keep this delicious pasta on hand in the freezer for a super-fast veal meal deal!

Lables: Low carb Lower gi Fish free Peanut free Shellfish free Tree nut free
  1. Place stock, ginger, garlic, cinnamon and star anise in a saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes for flavours to develop. Remove from heat. Strain. Discard ginger, garlic, cinnamon and star anise. Return to pan.
  2. Meanwhile, separate choy sum leaves from stems. Chop stems into 3 pieces. Roughly chop leaves.
  3. Add pasta, carrot and choy sum stems to stock mixture. Bring to the boil over medium-high heat. Boil for 3 minutes. Add leaves. Cook for 2 minutes or until leaves have wilted.
  4. Ladle into bowls. Top with onion, chilli and coriander. Serve with lime halves.

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8 cups Campbell's Real Stock Beef
2cm piece fresh ginger, thinly sliced
2 garlic cloves, thinly sliced
1 cinnamon stick
1 star anise
1 bunch choy sum
625g packet fresh veal tortellini pasta
1 large carrot, peeled, cut into matchsticks
2 green onions, thinly sliced diagonally
1 small red chilli, deseeded, thinly sliced diagonally
1/3 cup fresh coriander leaves
Lime halves, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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