Ella's Nourishing Tortelloni Soup

This one’s a favourite from our founder, Ella Mills.

This creamy and nourishing soup comes together in just twenty minutes - the perfect quick win on a busy weekday. Packed with rich coconut milk, hearty chickpeas, and sweet cherry tomatoes, it is comforting yet light. It is also a great way to use up leftovers — swap the vegetables or beans for whatever you have in the fridge. Serve with fresh basil and toasted pine nuts for extra flavour and texture.

Serves

Ingredients

For the soup

1 tbsp olive oil + a little to assemble

2 sticks celery, finely chopped

1 small onion or shallot, finely chopped

1 tin chopped tomatoes or 1 jar tomato sauce

1 punnet cherry tomatoes, halved

1 tin coconut milk (400ml)

1 pack all plants Tomato & Basil Tortelloni

Flakey Sea Salt & Black Pepper

2 garlic cloves, crushed

150g mushrooms, sliced

1 tin of chickpeas, drained and rinsed

To serve

big handful of basil, chopped - keep leaves whole if small enough

2 tbsp pine nuts, toasted

Method

1 Heat a large frying pan over medium heat and add the olive oil. Once warm, add the onion or shallot and celery with a pinch of salt. Sauté for 3 to 4 minutes until soft.

2 Stir in the garlic and mushrooms and cook for another 2 to 3 minutes until fragrant.

3 Add the chickpeas, chopped tomatoes, coconut milk, and cherry tomatoes. Stir everything together.

4 Gently place the tortelloni into the pan and let everything simmer for 10 minutes, stirring occasionally. If you prefer a brothier soup, add 200ml of vegetable stock or hot water at this stage.

5 Taste and season with salt and black pepper. Serve warm, topped with fresh basil and a sprinkle of pine nuts.

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Ready in 15 mins