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Serves 4

5 min

This soup takes very little effort to put together and makes a tasty and hearty lunch or dinner-time meal. Use tortelloni instead of spaghetti to make it even more deliciously filling.


Frozen Country Mixed Vegetables
350 g
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Parmesan Cheese
1 piece coarsly grated
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Spinach and ricotta tortelloni
100 g
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Tinned Chopped Tomatoes
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Vegetable Stock
1 litre hot
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Mix the vegetable stock and chopped tomatoes in a saucepan and bring to the boil over a medium to high heat.

Meanwhile, add boiling water to a separate saucepan over a high heat. This is for your tortelloni.

Once the tomato and stock are boiling, add the frozen vegetables. Add the tortelloni to the second saucepan. Cook the vegetables and tortelloni for 3 minutes each.

Serve in bowls and sprinkle with as much Parmesan as you like. Heaven!

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