1 tbsp olive oil
2 leeks, trimmed, washed and chopped
1.2l chicken stock
300g leftover cooked chicken, shredded
1 x 400g pack of spinach and ricotta tortellini
100g baby spinach, roughly chopped
Handful of fresh parsley, chopped
Handful of fresh dill, chopped
Garlic bread (optional)
- Heat the olive oil in a pan over a medium heat and cook the leeks until softened. Add the stock and simmer for 8-10 minutes.
- Stir in the chicken, tortellini and spinach. Simmer for 5-6 minutes until the tortellini are cooked, the spinach has wilted and the chicken is heated through.
- Stir in the fresh herbs and serve immediately with grated Parmesan and garlic bread, if desired.
Per Serving 591kcals, 23.7g fat (6.2g saturated), 45.5g carbs (12g sugars), 50.8g protein, 8.4g fibre, 2.643g sodium