Tortellini soup vegetarian Soups / Sides / Sauces All Apple themed Breakfast / Brunch Dessert Dinner Lunch Snacks / Drinks Soups / Sides / Sauces Summary Tortellini soup using high and low fibre ingredients Preparation Time: 10 Cooking Time: 40 Total Time: 50 Quantity: 4 High fibre Ingredients 2x tbsp extra virgin olive oil 1 medium white onion, finely chopped 250g fennel, sliced 2 garlic cloves, minced 1 can diced tomatoes 300ml good quality vegetable or bone broth 350g cheese tortellini 300g roughly chopped kale 50g basil pesto Salt and pepper to taste Method Heat the olive oil in a large pot over a medium heat. Add the garlic, onion and fennel and cook until softened. Add the tomatoes and broth and simmer for 15 minutes until the zucchini is tender. Cook the tortellini according to the packet instructions. Add the tortellini and kale to the soup and continue to simmer for a few more minutes until the kale has wilted. Season to taste. Serve in bowls with dollops of basil pesto. Nutrition Type Quantity Fiber 8g Low fibre Ingredients 2x tbsp extra virgin olive oil 1x tbsp onion powder 250g zucchini (peeled and deseeded), sliced 1x tsp garlic powder 1 can diced tomatoes 300ml good quality vegetable or bone broth 350g cheese tortellini 300g baby spinach 50g basil pesto Salt and pepper to taste Method Heat the olive oil in a large pot over a medium heat. Add the garlic and onion powders with the zucchini and cook until softened. Add the tomatoes and broth and simmer for 15 minutes until the zucchini is tender. Cook the tortellini according to the packet instructions. Add the tortellini and spinach to the soup and continue to simmer for a few more minutes until the spinach has wilted. Season to taste. Serve in bowls with dollops of basil pesto. Nutrition Type Quantity Fiber 4g