Hearty Tortellini Soup

Hearty Tortellini Soup (7)

Last week I calculated that the end of January marks the halfway point of my time in Hong Kong.  I have been here for a whopping nineteen months, and have another nineteen to go.  In some ways it feels like the first half has just flown by, like only yesterday I was wandering around wide-eyed and confused with no idea what these mysterious TST and LKF abbreviations referred to, nor how an Octopus might help me get from A to B.  But in other ways, it feels like quite a lot has happened in a relatively short time – whether it’s good or bad I’m not sure, but I certainly feel a lot older and wiser than when I arrived.  I feel like the next nineteen months are bound to fly by…but it’s also such a long time, it’s hard to even imagine what the second half of my time here might hold.

Nutcracker Night (1)

The halfway point of any quest is all about sustenance, and here is the perfect dish to fuel you on for the second half of the day, or of the adventure.  It claims to be a soup, but it’s so much more than that.  Hearty is definitely the word!

Hearty Tortellini Soup

Serves 4, from BBC GoodFood


1 tbsp olive oil

2 carrots, peeled and chopped

1 large onion, finely chopped

1 litre vegetable stock

400g tin chopped tomatoes

200g frozen peas

250g pack tortellini

handful fresh basil leaves


Hearty Tortellini Soup (1)

1.  Heat the oil in a pan and fry the onion and carrots for about 5 minutes until beginning to soften.

Hearty Tortellini Soup (3)

2.  Add the stock and tomatoes and simmer for 5 minutes.

Hearty Tortellini Soup (4)

3.  Add the frozen peas for another 5 minutes.

Hearty Tortellini Soup (5)

4.  Stir in the tortellini and simmer for another 2-3 minutes (or to pack instructions) until just cooked.

Hearty Tortellini Soup (6)

5.  Stir in the basil and some seasoning.

Hearty Tortellini Soup (8)

6.  Serve in bowls, topped with a little grated parmesan if you like.

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