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Recipe From
Jamie Magazine
By Laura Fyfe
Tap For Ingredients
Method
Pour the stock into a large pan, add the bay leaves and bring to the boil.
Add the tortellini and cook for 4 minutes.
Add the peas, cook for a further 3 minutes, then add the spinach and cook until just wilted.
Ladle into bowls and serve with some crusty bread, if you like.