A meal in minutes: The real trick of this easy spring soup is the addition of store-bought tortellini, which get dropped into the soup just before it’s ready to serve.
- 3 tsp (15 ml) olive oil
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 1 litre good quality chicken or vegetable stock, boiling hot
- 75 g frozen peas
- 50 g asparagus, trimmed and roughly chopped
- 4 spring onions, trimmed and sliced in 5cm pieces
- ¼ savoy cabbage, finely shredded
- 125 g pack tortellini (e.g. spinach & ricotta)
- Sea salt and ground black pepper
- Pesto, basil leaves, pecorino and extra virgin olive oil, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place a medium pot over a medium high heat and add the oil. Once hot sauté the onion and celery for 1 minute until just tender. Add in the stock and bring to a steady simmer.
- Add in the peas, asparagus, spring onions and savoy cabbage, cook for a few minutes, then add tortellini. Cook for a further 3 minutes or until the tortellini are cooked. Season to taste.
- Serve in deep bowls with a dollop of pesto, fresh basil leaves, shaved pecorino and a drizzle of olive oil.