×

Order Now

Fresh-USA-COVER-5percent

Fresh – Now available

Order your copy of Donal's Fresh today!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

light-meals

Tortelloni Spring Green Drop Stew

A 15 minute wonder you'll find yourself making again and again.

15 4
Tortelloni Spring Green Drop Stew | DonalSkehan.com, A 15 minute wonder you'll find yourself making again and again.

light-meals

Tortelloni Spring Green Drop Stew

A 15 minute wonder you'll find yourself making again and again.

Monday, April 10, 2017

1 tbsp olive oil

1 small onion, finely chopped

1 stalk celery, finely chopped

2 litres good quality chicken or vegetable stock, hot

150g frozen peas

100g asparagus, trimmed and roughly chopped

8 spring onions, trimed and sliced in 5cm pieces

½ savoy cabbage, finely shredded

250g pack spinach & ricotta tortelloni

Sea salt and ground black pepper

To serve:

Pesto

Basil leaves

Pecorino cheese

Extra virgin olive oil

 

15 mins
Serves 4

The real trick of this spring soup is the addition of store bought tortelloni which get’s dropped into the soup just before it’s ready to serve. Seek out the best quality ones you can lay your hands on and feel free to mix up the choice of greens. Choose veggie friendly stock and cheeses to make suitable for vegetarians.

Place a medium pot over a medium high heat and add the oil. Once hot sauté the onion and celery for 4 minutes until just tender. Add in the stock and bring to a steady simmer.
Add in the peas, asparagus, spring onions and savoy cabbage. Allow to cook gently for 3-4 minutes before adding the tortelloni. Cook for a further 4 minutes until the pasta is cooked and season to taste.
Serve in deep bowls with a dollop of pesto, fresh basil leaves, shaved pecorino cheese and a drizzle of olive oil.
15 mins
Serves 4

Ingredients

1 tbsp olive oil

1 small onion, finely chopped

1 stalk celery, finely chopped

2 litres good quality chicken or vegetable stock, hot

150g frozen peas

100g asparagus, trimmed and roughly chopped

8 spring onions, trimed and sliced in 5cm pieces

½ savoy cabbage, finely shredded

250g pack spinach & ricotta tortelloni

Sea salt and ground black pepper

To serve:

Pesto

Basil leaves

Pecorino cheese

Extra virgin olive oil

 

You might be interested in...

Zebra Cake
recipes

Zebra Cake

Zebra Cake
Apple Tarte Tatin
recipes

Apple Tarte Tatin

Apple Tarte Tatin
Grated Tomato Pasta
recipes

Grated Tomato Pasta

Grated Tomato Pasta
Maple-Glazed Apple Fritters
recipes

Maple-Glazed Apple Fritters

Maple-Glazed Apple Fritters
Drunken Spaghetti