I discovered the recipe for this brothy soup (based on one in ‘Veggie Food’ by Murdoch Books) years ago, and have made it dozens of times, especially when I want a one-pot 10 minute dinner! I love slurping it up, hunched over the bowl, and often getting a bit messy in the process (sorry, that was a bit Nigella wasn’t it).
The soup is full of tortellini, sliced mushrooms, spring onions, vegetable stock and a little garlic, and is a bit special. We have also made it as a starter for friends, who are always impressed and intrigued by a soup with tortellini in it. If you like you can grate some cheddar or parmesan over the top. It really is brill.
You can save some soup for the next day but will probably need to add more stock as the tortellini plumps up overnight.
10 min brothy tortellini and mushroom soup (serves 2 hungry people or 4 people as a light meal)
300g tortellini (any flavour)
4 closed cup or chestnut mushrooms, thinly sliced
6 spring onions, chopped
1 large clove garlic, crushed/finely chopped
Approx 700ml Oxo vegetable stock (I dissolve 2 cubes in 700ml boiled water)
Small shake dried mixed herbs
Fry the mushrooms and garlic in oil or butter for about 5 mins, until the mushrooms are cooked but a little tender. Add the tortellini and spring onions, pour over the hot stock and cook as per the pack instructions (normally around 3 mins). Add dried herbs and pepper. Eat happily.