Just imagine: tonight’s dinner could be this creamy, dreamy, tortellini soup with roast chicken. This weeknight win is everything you want: delicious, nourishing and quick. You’ll be mighty impressed by the miracles that can be worked with leftover roast chicken and some pantry heroes. This is sure to hit the spot and makes a gorgeous lunch for the next day as well!
Ingredients
- 1 tbsp olive oil
- 2 onions
- 3 cloves oak smoked garlic cloves
- 2 tbsp tomato puree
- 10 ripe tomatoes
- 200 mls passata
- 2 tbsp tomato puree
- 2 tbsp brown sugar
- 500 mls stock
- Seasoning you prefer
- 200 mls cream optional
- 3 tbsp basil pesto
- 250 ml fresh spinach tortellini pasta
- 100 g spinach
- 1/2 leftover roast chicken shredded
- 20 g parmesan cheese
Instructions
- Mise en Place: Peel and dice the onion and garlic. Dice the fresh tomatoes ( remove the core ).
- Heat the oil in a saucepan. Over a low heat sauté the onion and garlic for 15-20 minutes.
- Add in the tomatoes, tomato puree and passata. Stir and cook for about 5 minutes. Pour in the warm stock and allow to simmer for 30 minutes.
- Add in the brown sugar and blitz for 3 minutes on high power.
- Taste and season. Stir in the cream now if using.
- In a separate saucepan, simmer the fresh tortellini for about 2 minutes and then for the last minute add in the spinach. Drain.
- Pour the pureed soup back in to the saucepan and pop in the pasta and spinach.
- Shred the roast chicken and pop it in.
- Serve in to bowls and garnish with parmesan cheese and a dollop of pesto and a sprinkle of black pepper.
- Serve with crusty bread and savour every delicious drop.
