Vegetable Pasta Soup - cooking recipe

Ingredients

1 (15 oz) can condensed tomato soup
3 cups vegetable stock
10.5 oz frozen pea, corn and pepper mix
13.25 oz fresh spinach and ricotta tortellini
2 oz baby spinach, coarsely chopped
1.5 oz Parmesan cheese, shaved, to serve

Preparation

Combine soup and stock over medium-high heat. Bring to a boil, add frozen vegetables then return to a boil. Reduce heat and simmer, stirring occasionally, for 5 mins.
Meanwhile, cook pasta in boiling salted water for 5 mins, or until tender. Drain then divide between serving bowls.
Add spinach to soup. Cook for 1-2 mins, or until just wilted. Ladle hot soup over pasta. Top with parmesan and sprinkle with freshly ground black pepper. Serve immediately.