- 1 litre organic chicken or vegetable stock
- 2 fresh bay leaves
- 200 g tortellini
- 50 g frozen peas
- 1 large handful of spinach
- Pour the stock into a large pan, add the bay leaves and bring to the boil.
- Add the tortellini and cook for 4 minutes.
- Add the peas, cook for a further 3 minutes, then add the spinach and cook until just wilted.
- Ladle into bowls and serve with some crusty bread, if you like.
Source: Jamie Oliver