Pumpkin and tortellini soup

Enjoyable Pumpkin and tortellini soup Recipe

A hearty winter-warmer that is quick and easy to make
Pumpkin and tortellini soup
Prep Time : 0:10 | Cook Time : 0:25 | Total Time : 0:35 | Serving : 6 person.


  • 1 tablespoon olive oil

  • 750g pumpkin, pre-cut, peeled and chopped

  • 2 potatoes, peeled, chopped

  • 1 litre Coles Brand Real Chicken Stock

  • 375g Latina Spinach and Ricotta Agnolotti

  • Baby spinach, to serve

  • Cracked pepper, to serve and

  • Crusty bread, to serve


  • Step 1

    Heat oil in a large saucepan on medium. Add pumpkin and potato and cook, stirring, for 2-3 mins, until well coated. Add stock. Increase heat to high. Bring to boil. Cook, covered, for 15 mins, until vegetables are tender.

  • Step 2

    Remove from heat and using a stick blender, blend until smooth. Return to medium heat. Add tortellini and simmer for 5 mins, until pasta is tender.

  • Step 3

    Ladle into bowls, top with spinach leaves and cracked pepper. Serve with crusty bread.

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