Chicken and leek tortelloni soup
Prep time: 10 minsTotal time: 
Chicken and leek tortelloni soup
Plump cheesy tortelloni simmered in a nourishing chicken and leek broth makes for an easy, lighter lunch after days of festive feasting. You could swap the chicken for roast turkey leftovers
Prep time: 10 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 1 tbsp olive oil
- 150g Inspired to Cook Frozen Vegetable Base Mix
- 1 leek, sliced
- 1 tsp garlic paste
- 1 litre chicken stock (we used Potts’)
- 1 x 240g pack Sainsbury’s Ready to Eat Roast Chicken Breast Fillets
- 1 x 300g pack Sainsbury’s Cheese and Ham Tortelloni
- zest of ½ lemon
- 40g grated Parmigiano Reggiano
- 10g fresh soft herbs (e.g. chives, parsley), chopped
Step by step
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Heat the olive oil in a large saucepan or sauté pan. Add the vegetable base mix and leek with a pinch of salt and some black pepper, then cook over a mediumlow heat for 8-10 minutes until softened. Stir in the garlic paste and cook for a further 2 minutes. Pour over the chicken stock and bring to the boil, then reduce the heat and simmer for 10 minutes.
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Meanwhile, remove and discard the skin from the roast chicken fillets and shred the white meat into bite-sized pieces.
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Add the chicken and tortelloni to the broth and simmer for 3 minutes, until the tortelloni is just cooked through (it will continue to cook once removed from the heat) and the chicken is piping hot. Stir through the lemon zest, half of the grated cheese and most of the herbs. Check the seasoning to taste. Ladle into bowls and top with the remaining herbs, cheese and some more freshly ground black pepper.
