Roasted cherry tomato and spinach tortellini soup
850g/30 oz. cherry tomatoes
1½ tbsp extra virgin olive oil
1 onion finely chopped
2 cloves garlic, minced
1L low-sodium chicken stock (or vegetable stock for a vegetarian option)
500g/20 oz. refrigerated tortellini
1 tsp sugar
250g/9 oz. fresh baby spinach
3 tbsp chopped fresh basil
Finely grated Parmesan or pecorino, to serve
Preheat your oven to 210°C/410°F or set the broiling position.
In a bowl, toss the tomatoes with a little olive oil. Spread in one layer in a baking dish and bake for about 30 minutes.
Heat the olive oil in a saucepan over medium heat. Add your onion and garlic and sauté until soft, about 3 to 5 minutes.
Add the chicken stock and water and bring to a boil.
Once the stock boils, add the tortellini, season with salt and pepper and boil as directed on the package.
Stir in the sugar, tomatoes, spinach and basil, and cook until the spinach wilts.
Serve warm topped with Parmesan or pecorino.