Tortellini In A Leek And Herb Broth | olivemagazine
Classic Italian dish of spinach and ricotta tortellini served in a leek and herb broth for extra flavour. Garnish with parmesan to serve
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
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
- to serve parmesan (optional)
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