Delicious Spinach & Ricotta Pasta Soup

  • 1 medium onion, chopped

  • 1 stick celery, chopped

  • 1 large carrot, chopped

 

  1. Start by chopping the onion, celery and carrot into evenly small pieces. This is called sofrito (for convenience you can buy a 500g ready mixed frozen bag from the supermarket)

 

  • 30 ml olive oil

  • 2 cloves garlic, chopped

  • 1 tablespoon dried oregano

  • 1 tablespoons fresh thyme leaves (or 1 teaspoon dried)

  • Handful basil, chopped lightly

  • 1 teaspoon fennel seeds

  • 1 teaspoon smoked paprika

  • 1 pinch chilli flakes (optional)

 

  1. Using a large soup saucepan, pour the oil in and warm it up on medium to high heat, then add the chopped onion, carrot & celery. Sauté for 3 minutes, then add the garlic and herbs.

  2. Sauté for a further 2-3 minutes on medium heat.

  3. Then stir in the following:

 

  • ¼ teaspoon salt & black pepper

  • 2 tablespoons tomato paste

  • 2 carrots, chopped

  • 200g butternut squash, chopped into 1 cm pieces

  • 60 ml white wine vinegar (or white wine if there’s a bit left!)

  • 2 litres of water

  • 3 vegetable stock cubes

 

  1. During the last 15 minutes of cooking, stir in the fresh tortellini. Then add the  cream (optional) and 50g grated parmesan. If using dried pasta put it in a few minutes longer.

 

  • 50g grated parmesan cheese, plus more for serving

  • 100ml cream (optional) or non-dairy alternative

  • 250g fresh spinach tortellini OR 80g dried macaroni pasta

 

  1. Serve the soup topped with additional parmesan 

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© 2020 by Jen Roach