Italian-Style Tortelloni Soup with Spinach
with Italian cheese & basil crème- Melk (inclusief lactose)
- Tarwe
- Ei
- Gluten
- Soja
- Mosterd
- May contain traces of allergens
There is a new ingredient in your box! These spinach and ricotta tortelloni are made by the Rana family in Italy. Authentic and delicious, the way pasta should be.
Ingredients
½ pack
Diced tomatoes with garlic & onion
½ piece
Onion
½ piece
Carrot
50 g
Spinach
½ sachet(s)
Sicilian-style herb mix
10 g
Grated Italian cheese
(Contains: Melk (inclusief lactose))
10 milliliters
Basil crème
½ piece
Bell pepper
150 g
Tortelloni with ricotta & spinach
(Contains: Melk (inclusief lactose), Tarwe, Ei, Gluten May be present: Soja, Mosterd)
Not included in your delivery
300 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
to taste
Black pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Finely chop the onion.
- Dice the carrot and bell pepper.
- Heat a drizzle of olive oil in a pot over medium-high heat and fry the onion, bell pepper and carrot for 4 - 6 minutes.
- Deglaze the pot with the balsamic vinegar, then add the Sicilian-style herbs and fry for 1 minute.
- Add the tomatoes and the stock. Bring to a boil, then cover and let simmer for 5 - 10 minutes, or until the vegetables are tender.
- Add the tortelloni to the pot and cook for 4 minutes.
- Add the spinach and stir, allowing it to wilt and reduce.
- Season to taste with pepper.
Did you know... spinach is a great source of iron, which helps us feel more energised. If you don't eat meat, it's important to be mindful of your iron intake. As well as spinach and other leafy greens, other good souces of iron include nuts, seeds, tofu and pulses.
- Serve the tortelloni soup in deep plates.
- Garnish with the grated cheese and the basil crème.
