Hearty tortellini and vegetable soup

Soup takes on main meal status in this hearty tortellini and vegetable recipe.

Recipe «Hearty tortellini and vegetable soup» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1 brown onion, finely chopped, 2 garlic cloves, thinly sliced, 2 small carrots, peeled, finely chopped, 4 cups vegetable stock , 400g can Coles Brand diced tomatoes, 2 tbsp tomato paste, 250g Latina Fresh spinach and ricotta tortellini , 100g green beans, trimmed, cut diagonally into 5cm lengths, 1 cup frozen peas, 120g pkt Coles Brand Australian baby kale, 2 tbsp finely grated parmesan.

Ingredients:

• 1 tbsp olive oil 
• 1 brown onion, finely chopped 
• 2 garlic cloves, thinly sliced 
• 2 small carrots, peeled, finely chopped 
• 4 cups vegetable stock 
• 400g can Coles Brand diced tomatoes 
• 2 tbsp tomato paste 
• 250g Latina Fresh spinach and ricotta tortellini 
• 100g green beans, trimmed, cut diagonally into 5cm lengths 
• 1 cup frozen peas 
• 120g pkt Coles Brand Australian baby kale 
• 2 tbsp finely grated parmesan 

Instructions

1. Heat the oil in a large saucepan over medium-high heat. Add the onion, garlic and carrot and cook, stirring, for 2 mins or until garlic is fragrant. Add the stock, tomato and tomato paste and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 5 mins or until soup thickens slightly.
2. Add the tortellini to the soup and cook for 5 mins or until pasta is almost tender. Stir in the beans and peas and cook for 3 mins or until beans are just tender. Add three-quarters of the kale and stir to combine. Cook for 30 seconds or until kale just wilts.
3. Divide the soup among serving bowls. Top with remaining kale and sprinkle with parmesan to serve.