Warm Tortellini Soup

Directions:

• Heat butter and olive oil in a non-stick deep pan. Add garlic and celery and sauté for 1-2 minutes.
• Add onion and cook until translucent. Add Sorrentina All Purpose Italian Tomato Sauce and cook for 1-2 minutes. Add vegetable stock, salt and carrots, mix well and cook till the mixture comes to a boil.
• Add Truffled Mushroom Tortellini Pasta and blanch for 6-8 minutes or till the tortellini is cooked well. (please read instructions at the back of the pack)
• Add the baby spinach leaves and cook for a minute. Transfer in a serving bowl, and serve hot with a dollop of the Basil Seed Pesto.