If you’re always buying fresh tortellini from the shop, but don’t know what the heck to do with it – then this recipe is for you. Just pop it in a really easy soup! No chopping required.

Make in 5 minutes
– Serves 1
– 2 of your 5 a day
– vegetarian

Ingredients

• 200ml vegetable stock
• 40g frozen peas
• 6 thin asparagus spears
• 100g fresh spinach and ricotta tortellini
• 1 tbsp pesto

Method

1. Heat the stock in pan, until boiling.
2. Add in the frozen peas and asparagus spears into the stock and cook for 2 minutes.
3. Pop the tortellini into the pan and cook for a further 1 minute.
4. Stir in the pesto, and serve!