Tortellini in a leek and herb broth
Serves 2
Easy
Total time:
This spinach and ricotta tortellini is a classic Italian dish and served in a leek and herb broth for extra flavour. To make this vegetarian just swap the chicken stock for veg stock and the parmesan for a veggie alternative.
Skip to ingredients
- olive oil
- 2 leekshalved lengthways, washed and chopped
- 1.2 litres chicken stock
- 1 pack spinach and ricotta tortellini
- a handful parsleychopped
- a handful dillchopped
- to serve parmesan(optional)
Nutrition: per serving
- kcal685
- fat23.3g
- saturates7.7g
- carbs72.7g
- sugars5.4g
- fibre10.7g
- protein40.9g
- salt3g
Method
step 1
Heat 2 tbsp olive oil in a pan and cook the leeks until softened. Add the stock and simmer for 10 minutes, then add the tortellini and simmer until cooked. Stir in the herbs and serve with parmesan, if you like.