Get dinner on the table in 20 minutes flat with this fantastic vegetarian one pot Spinach and Ricotta Tortelloni soup!
I love pottering in the kitchen as much as anyone, but sometimes I just need a quick dinner that I can cook in minutes without any faff.
This tortelloni soup fits the bill perfectly. It takes less than 20 minutes to cook, uses just one saucepan and a few basic ingredients, and it stops me from reaching for a microwave meal on nights when I’m short of time.
I’ve tagged this as a vegetarian meal because the main recipe is vegetarian-friendly. But if you decide to top it with some grated cheese, you’ll need to check that the cheese you need doesn’t contain rennet.
Parmesan Reggiano and Grana Padano are both popular for grating on top of pasta, but they both contain rennet so wouldn’t be suitable for vegetarians. However many supermarkets now carry a generic ‘Italian Hard Cheese’ which makes a good alternative.
This is quite a light meal, so I usually serve a crusty roll or some bread alongside for dipping in the soup.
Recipe Variations
If you aren’t vegetarian, you can swap out the Spinach and Ricotta tortelloni for any other variety that you prefer. Ravioli or tortellini also work well in this recipe but do check the cooking time on the packet.
You could definitely add a few chilli flakes or some sriracha into the soup if you want something spicy for dinner, or increase the garlic if you’re as big a garlic fan as I am!
And if you have any basil growing at home, you could stir in a handful of chopped fresh basil leaves at the same time as the tortelloni.
Get dinner on the table in 20 minutes flat with this fantastic vegetarian one pot Spinach and Ricotta Tortelloni soup!
- 1 tbsp oil – olive, sunflower or rapeseed
- 1 medium onion, peeled and finely chopped
- 1 clove of garlic
- 400 g of chopped tomatoes
- 1 tsp sugar
- Water
- Salt and freshly ground black pepper
- 1 pack of Spinach and Ricotta tortelloni
- Grated cheese and crusty bread to serve
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Pour the oil into a large saucepan, add the chopped onion and cook over a medium heat for 5 minutes until softened.
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Add the garlic and continue to cook for a further 1-2 minutes until the garlic starts to smell fragrant rather than raw.
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Stir in the chopped tomatoes and sugar, then half fill the tin with water and add to the saucepan. Give everything a good stir to combine and season with salt and pepper.
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Bring the soup up to the boil and then simmer for a further 5 minutes.
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Add the tortelloni, then immediately reduce the heat to medium and simmer for the cooking time stated on the packet. Some brands only need 2-3 minutes, others may need longer.
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When the pasta has softened and the soup is slightly thickened, serve along with some crusty bread and a shower of grated cheese.