INGREDIENTS
500g beef & herb sausages
1 garlic clove, crushed
½ tsp chilli flakes
1.5 litre salt-reduced vegetable stock
325g ricotta & spinach tortellini
300g pkt powergreens (cabbage, kohlrabi, brussels, golden beet, kale)
40g parmesan, finely grated
Pesto and char-grilled bread to serve.
METHOD
- Remove sausage meat from casings, place into a medium bowl. Add garlic and chilli, mix until combined. Roll into walnut size meat balls. Heat a frying pan over medium high heat. cook meatballs for 3–4 mins, turning until browned. Transfer to a clean plate, cover loosely with foil to keep warm.
- Pour stock into a large saucepan over medium high heat. bring to the boil. Add tortellini, cook for 2 mins until tender. Add vegetables, cook for 1 min until just wilted.
- Divide soup into serving bowl. Top with meatballs and parmesan. Serve with pesto and toast.–
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