Tortellini In A Leek And Herb Broth
Classic Italian dish of spinach and ricotta tortellini served in a leek and herb broth for extra flavour. Garnish with parmesan to serve
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Measuring spoon
- Colander
- Wooden spoon
- Serving bowl
Ingredients
- olive oil
- 2 leeks halved lengthways, washed and chopped
- 1.2 litres chicken stock
- 1 pack spinach and ricotta tortellini
- a handful parsley chopped
- a handful dill chopped
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