Traditionalists will say this dish needs homemade broth, but when you’re on the road, it’s OK to fudge it slightly! This version is ready in 20 minutes.
Ingredients:
- 1 litre store-bought chicken stock (salt reduced if desired)
- 1cm cube fresh ginger, finely grated
- Freshly ground black pepper
- 300g store-bought cheese tortellini
- Fresh parsley to serve (optional)
Method:
- Pour the chicken stock into a pan, add finely grated ginger and bring to a boil over high heat.
- Season with pepper, then add the tortellini and reduce heat to a simmer.
- Cook for around 7-10 minutes depending on pasta packet instructions.
- Transfer into a bowl and serve with a little more black pepper and parsley, if using.
