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- Heat the olive oil in a large soup pot over a medium heat. Add the celery, onions and carrots and cook for eight minutes, stirring frequently, until the vegetables are softened.
- Add the garlic and cook for 1-2 minutes, then add the stock, salt and pepper and bring to a boil.
- Reduce the heat to a simmer. Add the tortellini and spinach and cook for 3-4 minutes.
- Season to taste and ladle into bowls. Serve with grated Parmesan.
Test Kitchen Tip: To make a veggie version of this soup simply use vegetable stock instead of chicken.
Per serving: 497kcals, 12.5g fat (4.7g saturated), 67.7g carbs, 7.1g sugars, 28g protein, 5.6g fibre, 1.927g sodium