Tortellini in a leek and herb broth

  • serves 2
  • Easy

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.



  • olive oil
  • leeks 2, halved lengthways, washed and chopped
  • chicken stock 1.2 litres
  • spinach and ricotta tortellini 1 pack
  • parsley a handful, chopped
  • dill a handful, chopped
  • parmesan to serve, (optional)


  • 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.

Nutritional Information

  • Kcals 685
  • Fat 23.3g
  • Saturates 7.7g
  • Carbs 72.7g
  • Sugars 5.4g
  • Fibre 10.7g
  • Protein 40.9g
  • Salt 3g