I've never been a huge fan of fresh Tortelloni until I used them in this recipe. This soup is a great midweek recipe and no child can resist little balls of sausage! Whilst they are cooking, you can prepare the rest of the soup.
The best way to do the balls is get a pack of the nicest sausages you can get your hands on. Each sausage should make four balls. Squeeze the sausage meat out of their cases and roll into balls. Grease a baking tray with olive oil and bake the sausage balls in a 180C oven for 30-40 mins (or until brown). When they are cooked, transfer to a plate lined with kitchen roll to remove excess fat.
1 onion, finely chopped
3 cloves garlic, finely chopped
1 red or orange pepper, diced
1 bay leaf
Sprinkle chilli flakes
600ml chicken stock
1 can tomatoes
150g baby spinach
Handful of chopped basil
300g spinach & ricotta Tortelloni
HOW TO MAKE:
Prepare sausage balls as described above. Sautée the onion in olive oil until soft and translucent. Add garlic and pepper, fry for 3 minutes. Add the chopped tomatoes, bay leaf, chilli flakes and chicken stock. Cook for 8 minutes. Season with salt and pepper. Add the Tortelloni to the soup with the spinach and basil. Cook for 1 minute more than the pack instructions. Serve with the sausage balls and some grated Parmesan cheese.