Pumpkin and Tortellini Soup

Ingredients

  • 1 litre Coles Brand Real Chicken Stock
  • 1 tbsp Olive Oil
  • 750 g Pumpkin, pre-cut, peeled and chopped
  • 2 Potatoes peeled, chopped
  • 375 g Latina Spinach and Ricotta Agnolotti
  • Baby Spinach, Cracked Pepper and Crusty Bread, to serve

1. Heat oil in a large saucepan on medium. Add pumpkin and potato and cook, stirring, for 2-3 mins, until well coated. Add stock. Increase heat to high. Bring to boil. Cook, covered, for 15 mins, until vegetables are tender. 2. Remove from heat and using a stick blender, blend until smooth. Retu...

View full recipe at SpringPad

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