Tortellini, pesto and asparagus soup

If you’re always buying fresh tortellini from the shop, but don’t know what the heck to do with it – then this recipe is for you. Just pop it in a really easy soup! No chopping required.

Make in 5 minutes
– Serves 1
– 2 of your 5 a day
– vegetarian


  • 200ml vegetable stock
  • 40g frozen peas
  • 6 thin asparagus spears
  • 100g fresh spinach and ricotta tortellini
  • 1 tbsp pesto



  1. Heat the stock in pan, until boiling.
  2. Add in the frozen peas and asparagus spears into the stock and cook for 2 minutes.
  3. Pop the tortellini into the pan and cook for a further 1 minute.
  4. Stir in the pesto, and serve!