Tortellini in a leek and herb broth

Name: Tortellini in a leek and herb broth
Total time: 20 min
Yield: Serves 2
Cuisine: Italian
Ingredients: olive oil; 2 leeks halved lengthways, washed and chopped; 1.2 litres chicken stock; 1 pack spinach and ricotta tortellini; a handful parsley chopped; a handful dill chopped; to serve parmesan (optional)

Published: March 13, 2017 at 12:00 PM

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Serves 2

Easy

Total time: 20 mins

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This spinach and ricotta tortellini is a classic Italian dish and served in a leek and herb broth for extra flavour. To make this vegetarian just swap the chicken stock for veg stock and the parmesan for a veggie alternative.

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Ingredients

Nutrition

olive oil
2 leeks

halved lengthways, washed and chopped
1.2 litres chicken stock
1 pack spinach and ricotta tortellini
a handful parsley

chopped
a handful dill

chopped
to serve parmesan

(optional)

Nutrition: per serving

kcal685
fat23.3g
saturates7.7g
carbs72.7g
sugars5.4g
fibre10.7g
protein40.9g
salt3g

Method

step 1

Heat 2 tbsp olive oil in a pan and cook the leeks until softened. Add the stock and simmer for 10 minutes, then add the tortellini and simmer until cooked. Stir in the herbs and serve with parmesan, if you like.

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