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.