Spinach & tortellini soup

Spinach & tortellini soup

starter | serves 2

1. Pour the stock into a large pan, add the bay leaves and bring to the boil. Add the pasta and cook for 4 minutes. Add the peas, cook for a further 3 minutes, then add the spinach and cook till just wilted. Ladle into bowls and serve with some crusty bread, if you like.


Recipe Laura Fyfe
Photo Dan Jones

from Issue 25


• 1 litre chicken or veg stock
• 2 bay leaves
• 200g tortellini
• 50g frozen peas
• A large handful of spinach

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