tortellini vegetable soup

Serves: 4

Ingredients:
1 tablespoon sunflower oil
1 red pepper, roughly chopped
1 onion, finely chopped
2 carrots, very finely diced
1 celery stick, finely chopped
2 garlic cloves, crushed
2 x 400g tins chopped tomatoes
4 tablespoons yoghurt
300g spinach and ricotta tortelloni
130g baby spinach
30g basil, roughly chopped
italian hard cheese or parmesan, grated to serve

Method:
heat the oil in a large deep saucepan and add the red pepper. fry over a high heat for 5 mins to soften, then remove and set aside.
add the onion, carrots and celery to the pan. cook for 10 mins until softened, stirring regularly. add the garlic and cook for 2 mins.
pour in the chopped tomatoes and 400ml water. season well and simmer for 10 mins. remove from the heat and use a hand blender to blitz until smooth.
stir in the yoghurt, tortelloni, spinach, cooked red pepper and most of the chopped basil. bring the soup to a simmer and cook for 5 mins until the pasta is tender and the spinach has wilted.
season the soup to taste and top with the cheese and remaining basil.