Description
Effortless tortellini soup with mixed vegetables and tofu
Ingredients
Scale
- 100g spinach and ricotta tortellini
- 150g frozen mixed vegetables
- 1 small garlic clove, finely chopped
- 1 tablespoon vegetable seasoning or 1 stock cube
- 100g firm tofu, cut into small cubes
- Large handful fresh parsley, roughly chopped
- Black pepper, to taste
Instructions
- Add approximately 300ml of boiling water to a medium saucepan. Add garlic, vegetable seasoning and mixed vegetables to the pan then cook for 6 minutes.
- Add tofu and tortellini. Cook for 3 minutes or until the tortellini is tender and floats to the top. Stir in fresh parsley then take the pan off the heat.
- To serve, transfer to a bowl, sprinkle black pepper and extra fresh parsley. You can add parmesan and a drizzle of olive oil if you wish.
Notes
If you want depth of flavour, add red or white wine vinegar
Nutrition
- Serving Size: Serves 1
- Calories: 402
- Sugar: 5.6g
- Fat: 15.9g
- Saturated Fat: 5.2g
- Carbohydrates: 37.2g
- Fiber: 11.2g
- Protein: 27.2g