Jamie Magazine
By Laura Fyfe
Ingredients
1 litre organic chicken or vegetable stock
2 fresh bay leaves
200g tortellini
50g frozen peas
1 large handful of spinach
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.
Tags
