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