Pumpkin and tortellini soup

• Ingredients

• 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

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• Method

1. 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.
2. 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.
3. Step 3
   Ladle into bowls, top with spinach leaves and cracked pepper. Serve with crusty bread.