10-MINUTE CHICKEN AND VEGETABLE SOUP
PREP 5 MINS, COOK 5 MINS, 4 SERVINGS, EASY INGREDIENTS
● 1.5 litres (5 cups) chicken-style liquid stock
● 300g chicken tenderloins ● 325g packet fresh spinach and ricotta tortellini
● 250g frozen broccoli florets ● 150g (1 cup) frozen peas ● Bought tomato pesto, to serve ● Parmesan, to serve
1 Pour the stock into a large saucepan. Cover and bring to the boil over high heat.
2 While the stock is coming to the boil, slice the chicken.
3 Add chicken and tortellini to the boiling stock. Cover and return to the boil. Partially cover and cook for a further 2 minutes.
4 Add the broccoli and peas. Cover and return to a simmer until heated through.
5 Ladle soup into serving bowls. Top with a dollop of pesto then finely grate parmesan over the top to serve.