Time: 8 minutes

Tortellini Soup with Spinach and Pea


- 1 litre  chicken or vegetable stock

- 2 fresh bay leaves

- 1 pack of Bertagni 4 cheese Tortellini

- 50 g frozen peas

- 1 large handful of spinach

- grated Parmesan cheese

- pepper


1. Pour the stock into a large pan, add the bay leaves and bring to the boil.

2. Add the tortellini and cook for 1 minute.

3. Add the peas, cook for a further 90 seconds, then add the spinach and stir until just wilted.

4. Ladle into bowls and serve top with grated Parmesan cheese. 

Papille Products in this Recipe

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