Set oven to 200ºC. Heat a large pan with 3 tbsp olive oil over medium heat. Dice and add onion and fennel, cook for 5 minutes or until softened. Crush in 2 garlic cloves and season with salt.
2. Simmer the broth
Stir in crushed tomatoes and 3 cups water. Add 1 stock cube. Cover and simmer for 10 minutes. Chop and add half the parsley, reserve remaining for serving.
3. Prepare the garlic bread
Mix 3 tbsp olive oil, 1 crushed garlic clove and a pinch of salt. Halve bread loaf, drizzle with garlic oil and use your hands to spread out. Place on a lined tray, cut-side down and warm in the oven for 5 minutes.
4. Steam the beans
Trim beans and add to a frypan with 1/2 tbsp olive oil and 2 tbsp water (see notes). Cover and cook for 2-3 minutes or until cooked to your liking. Transfer to a serving bowl and season with salt and pepper.
5. Add the tortellini
Add tortellini to broth and simmer for 3 minutes or until cooked through. Adjust the seasoning of the broth with salt and pepper if needed.
6. Finish and plate
Serve tortellini and broth in bowls with a side of garlic bread and beans. Top with chopped parsley.
Add green beans to broth if preferred.
No gluten option - chicken tortellini is replaced with GF gnocchi + 1 packet roast chicken. Shred and add chicken to the broth. Cook pasta separately and combine just prior serving.
No gluten option - bread is replaced with GF bread
Brown onion, 1
Baby fennel, 1
Garlic, 3 cloves
Crushed tomatoes, 2 x 400g
Parsley, 1 bunch
Ciabatta loaf, 1
Green beans, 1 packet (250g)
Chicken tortellini, 1 packet
From your pantry
Olive oil, salt, pepper, chicken stock cube