Chunky Tortellini Soup


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


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