Pumpkin and tortellini soup

A hearty winter-warmer that is quick and easy to make

Recipe «Pumpkin and tortellini soup» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 750g pumpkin, pre-cut, peeled and chopped, 2 potatoes, peeled, chopped, 1 litre Coles Brand Real Chicken Stock, 375g Latina Spinach and Ricotta Agnolotti , Baby spinach, to serve, Cracked pepper, to serve and, Crusty bread, to serve .

Ingredients:

• 1 tbsp olive oil 
• 750g pumpkin, pre-cut, peeled and chopped 
• 2 potatoes, peeled, chopped 
• 1 litre Coles Brand Real Chicken Stock 
• 375g Latina Spinach and Ricotta Agnolotti 
• Baby spinach, to serve 
• Cracked pepper, to serve and 
• Crusty bread, to serve 

Instructions

1. Heat oil in a large saucepan on medium. Add pumpkin and potato and cook, stirring, for 2-3 mins, until well coated. Add stock. Increase heat to high. Bring to boil. Cook, covered, for 15 mins, until vegetables are tender.
2. Remove from heat and using a stick blender, blend until smooth. Return to medium heat. Add tortellini and simmer for 5 mins, until pasta is tender.
3. Ladle into bowls, top with spinach leaves and cracked pepper. Serve with crusty bread.