Date: 24 Sep 2017 Author: Jacqui Categories: Food, Main Dishes, Starters & Soups 0


This must be the easiest of soups to make apart from it being so delicious and heart warming especially now that winter is slowly approaching. You only have to be careful of the cooking time of the tortellini that you use.  Gluten Free Tortellini break so easily.  Make sure that you only throw in the tortellini when ready to serve, otherwise they will all break into pieces.


  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 1 large carrot, diced
  • 2 celery sticks, diced
  • 4 slices speck or thinly sliced bacon, chopped
  • 1 tsp Italian Herbs
  • Salt & Freshly Ground Pepper
  • 5 cups gluten free vegetable stock
  • 250g tortellini, meat or cheese
  • 2 cups frozen spinach leaves
  • 150 ml cream
  • Saffron (in powder form)
  • Freshly chopped Parsley


In a pot, saute the speck followed by the onion, garlic, carrots and celery.  Add the saffron.  Cook until the vegetables are tender.   Add the vegetable stock and the herbs and bring to a boil. Lower the heat.  Add the frozen spinach leaves.  Mix in the cream and combine well.  Bring back to a boil and add the tortellini.  Cook for the amount stated on the package.  In my case it was only 4 minutes.  Season and stir in the chopped parsley before serving.


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