Preparation 15 mins | Cooking 35 mins | Serves 4
1 tbs olive oil
1 small brown onion, finely chopped
1 carrot, finely chopped
1 stick celery, finely chopped
2 garlic cloves, crushed
6 cups chicken stock
350g pkt fresh chicken tortellini
2 large zucchini, spiralised into noodles or thinly sliced using a julienne peeler
50g baby spinach leaves
Grated parmesan, to serve
Step 1 Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, for 3-4 minutes until tender. Add carrot, celery and garlic and cook, stirring often, for 5 minutes. Stir stock, cover and bring to the boil. Reduce heat, cover and simmer for 20-25 minutes until vegetables are tender.
Step 2 Increase heat to medium heat. Add tortellini and cook for 3-4 minutes until just cooked through. Stir through zucchini noodles and spinach. Ladle into bowls. Sprinkle with grated parm