QUICK TUSCAN TORTELLINI SOUP

SERVES 4. PREP 5 MINS. COOK 5 MINS.

INGREDIENTS

• 1 tbs olive oil

• 3 Italian sausages

• 800g can diced tomatoes

• 1 litre (4 cups) chicken stock

• 325g packet Rana Basil & Pine Nuts Pesto Tortellini

• 400g can red kidney beans

• 80g baby spinach

• pre-grated parmesan, to serve

METHOD

1 Heat the oil in a frying pan over medium-high heat. Add the sausages. Cover. Cook, turning occasionally, for 5 minutes or until just cooked (they will cook further in the soup, so don’t need to be completely cooked at this point).

2 Meanwhile, combine the tomato and stock in a large stockpot over high heat. Cover and bring until it comes to the boil.

3 While the tomato mixture comes to the boil, rinse and drain the kidney beans.

4 Add the tortellini and kidney beans to the tomato mixture. Simmer for 4 minutes or until the pasta is al dente. Season.

5 Slice the sausages and add to the tomato mixture. Add the spinach and stir until wilted. Ladle among serving bowls. Sprinkle with parmesan to serve.