Takeout Theory55 min · Easy
Roasted Tomato & Red Pepper Soup
Tomatoes, red peppers and onion roast until sweet and golden, then blend into a velvety soup with garlic, stock and a little cream. Made for a quiet evening and warm toast.
Creamy Chicken Tortellini Soup
Big bowl. Proper comfort. Cheese tortellini, tender shredded chicken and spinach in a creamy garlic broth. A generous one-pot soup made with everyday ingredients and ready in 30 minutes.
30 minApprox. time
EasyEffort
4 servingsMakes
Everything you need
Ingredients
Batch size
Choose a batch size above. Portion to your appetite.
For the soup
To finish
Contains milk, wheat and usually egg. Check tortellini and stock labels for additional allergens.
Let’s cook
Make it tonight.
Soften the vegetables
Heat oil in a large pot over medium heat. Cook onion and carrots for 6–8 minutes, stirring, until softened. Add garlic and Italian herbs; stir for 30 seconds.Build the broth
Pour in stock and bring to a boil. Reduce to a simmer for 5 minutes, until carrots are tender. Add cooked chicken and tortellini; simmer for the pasta packet time (usually 3–5 minutes), until pasta is tender and chicken is steaming hot.Make it creamy
Turn heat to low. Stir in cream, spinach and pepper. Heat gently for 2 minutes until spinach wilts; do not boil.Finish and serve
Remove from heat. Stir in Parmesan, taste and add salt as needed. Divide between four bowls and serve straight away.
Make it yours.
Use what you have
Rotisserie chicken or leftover cooked chicken works. Use 300 g cooked meat, without bones or skin.
Change the greens
Swap spinach for 100 g finely shredded kale; simmer it in the broth until tender before adding the pasta.
Keep the pasta happy
Tortellini absorbs broth as it sits. Add a splash of stock when reheating, or cook the pasta separately if making ahead.
Equipment
Large pot, wooden spoon, knife, chopping board and grater..
A note on the nutrition
The recipe, in pictures.
Your next craving
Keep a good thing going.
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