Tortellini & Spinach Broth

• Olive oil(1 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Vegetable Broth(900 ml)
• Cheese Tortellini(500 g)
• Spinach(120 g)
• Parmesan(40 g)
• Dried Oregano(1 tsp)
• Chili flakes(¼ tsp)optional
• Salt(½ tsp)
• Black pepper(¼ tsp)

Method

1. 1

   Finely chop {Onion} and slice {Garlic}. Grate {Parmesan}.

   ~8 min

2. 2

   Heat {Olive oil} in a large pot over medium heat. Cook {Onion} with {Salt} for 4 minutes until softened, then stir in {Garlic}, {Tomato paste}, {Dried Oregano}, and {Chili flakes} for 1 minute.

   ~5 min

3. 3

   Add {Canned tomatoes}, {Vegetable Stock}, and {Black pepper}. Bring to a boil, then simmer for 5 minutes to meld the broth.

   ~5 min

4. 4

   Stir in {Cheese Tortellini} and simmer for 4 minutes, or until tender and the broth is lightly thickened by the pasta starch.

   ~4 min

5. 5

   Add {Spinach} and half the {Parmesan}. Stir for 2 minutes until the spinach wilts into the broth and the cheese melts through.

   ~2 min

6. 6

   Ladle into bowls and top with the remaining {Parmesan}.

   ~1 min