Green tortellini soup with kale pesto

0
120
Serves 4

Ingredients: 

For the pesto:

  • 1 x 200g bunch of kale, roughly torn
  • 4 garlic cloves, peeled and halved
  • 40g Parmesan, grated
  • Juice of ½ a lemon
  • Salt and black pepper
  • 120ml extra-virgin olive oil

For the soup:

  • 1 leek, washed and chopped
  • 1.2l chicken stock (use vegetable stock to make this for vegetarians)
  • 500g spinach and Ricotta tortellini
  • 250g peas, fresh or frozen

Method:

  1. In a food processor, combine the kale, garlic, Parmesan and lemon juice. With the motor running, add the oil in a steady stream and blend until smooth. Season to taste.
  2. Heat three tablespoons of stock in a large saucepan for 1-2 minutes until it steams. Add the leek and simmer for 3-4 minutes.
  3. Add the remaining stock and bring to a boil. Add the tortellini and peas, then stir in the kale pesto. Simmer for 5-6 minutes until everything is heated through.
  4. Add a squeeze of lemon juice and season to taste. Serve with extra Parmesan.

Nutritional information:

Per serving: 628kcals, 39.5g fat (9.5g saturated), 53g carbs, 7.3g sugars, 18.3g protein, 8.4g fibre, 1.13g sodium