Green tortellini soup with kale pesto

Tortellini soup with kale pesto Easy Food
Serves 4

Serves 4

For the pesto:
200g kale, roughly torn
4 garlic cloves, peeled and halved
40g Parmesan (or vegetarian alternative), 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 or vegetable stock
500g spinach and Ricotta tortellini
250g peas, fresh or frozen

  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.

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