15 Minute Ravioli Soup

Shop-bought fillled ravioli pasta or tortelloni is upgraded in a delicious vegetable broth packed with white beans for extra protein. This is a perfect midweek dinner hack and on the table in 15 minutes.

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Ingredients

celery 2 (chopped)
spring onions 4 (chopped)
garlic cloves 2 (crushed)
chilli flakes ½ tsp
courgette 1 (diced)
spinach 100 g (chopped)
cannellini beans 1 (drained)
lemon dash (juice)
tortellini 500 g
grated Parmesan 50 g
vegetable stock cube 1

Method

Finely chop the celery and spring onion. Dice the courgette. Crush the garlic.
In a large wide pan, heat a dash of oil and stir fry the spring onion, celery, garlic and chilli flakes for 3 - 4 minutes. Stir in the courgette and spinach.
Stir fry the vegetables for a few minutes. Make up the stock cube with 100ml boiling water per serving. Pour the stock into the pan then add the ravioli or tortellini, making sure it's submerged in the broth.
Cover and simmer gently for 3 minutes or until the pasta is cooked through.
Season to taste then serve immediately. I love to season it with black pepper and a squeeze of lemon juice. Finish with the grated Parmesan or your preferred cheese and a drizzle of olive oil.

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