TOMATO AND CRISPY TORTELLINI SOUP WITH KALE
serv 22 tablespoons extra virgin olive oil, plus extra to serve 4 cloves garlic, crushed
2 tablespoons brown (light brown) sugar
2 tablespoons red wine vinegar
2 x 400g cans diced tomatoes
1 litre vegetable stock sea salt and cracked black pepper
500g veal tortellini, cooked following packet instructions 2 cups baby kale leaves Heat half the oil in a medium saucepan over medium heat. Add the garlic, sugar and vinegar and cook for 2 minutes. Add the tomato, stock, salt and pepper and bring to just below the boil. Cook for 12–15 minutes or until reduced slightly. Using a hand-held blender, blend until smooth. Heat the remaining oil in a large non-stick frying pan over high heat. Add the tortellini and cook for 3–4 minutes or until golden brown. Top the soup with the tortellini, kale, pepper and oil to serve. SERVES 4.