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Chunky Tortellini Soup

Chunky Tortellini Soup

Yields 8-10 as a starter, 6 as a main

Ingredients

  • 400g fennel and pork sausages (optional)
  • 30ml olive oil
  • 500g spinach and ricotta tortellini
  • 1 tsp ground cumin
  • 1 tsp Hungarian paprika
  • 3 sprigs fresh thyme
  • 3 sprigs fresh marjoram
  • 3 tomatoes, chopped
  • 1 brown onion, diced
  • 3 cloves garlic, crushed
  • 1½ -2 litres chicken or vegetable stock
  • ¼ bunch kale, stems removed, chopped
  • 1 Lemon, juice and zest 
  • Parmesan optional 
  • Chopped parsley and basil to garnish (optional)

Method

Heat olive oil in a cast iron pot and add the sausage meat, casing removed. Stir and break apart to form small pieces. Add the onion and garlic and stir for a few minutes. Add the herbs and spices and lemon zest. Add the tomatoes and stock and season with salt and pepper. Add the tortellini and cook for a few minutes until cooked then add the kale. Add the lemon juice. Spoon into bowls and garnish  with grated parmesan and fresh herbs. Enjoy with a  nice sour dough loaf.

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