Pea And Mint Soup With Spinach And Ricotta Tortellini

1. 1

   Melt butter in a large, heavy-bottomed saucepan over high heat. Saute onions for 2-3 mins, until tender. Add stock and potato. Bring to a boil then reduce heat to medium and simmer for 4-5 mins, until potato is tender. Add peas and mint. Simmer for 2-3 mins, until vegetables are tender. Puree until smooth then strain into a clean saucepan. Stir in cream and season to taste.

2. 2

   Meanwhile, cook tortellini in boiling salted water until they float. Drain.

3. 3

   Serve soup topped with tortellini.

* Per serving · 4 servings · Values may vary.

No additional tips available.