Ingredients
850g/30 oz. cherry tomatoes
1½ tbsp extra virgin olive oil
1 onion finely chopped
2 cloves garlic, minced
1L low-sodium chicken stock (or vegetable stock for a vegetarian option)
250ml water
500g/20 oz. refrigerated tortellini
1 tsp sugar
250g/9 oz. fresh baby spinach
3 tbsp chopped fresh basil
Finely grated Parmesan or pecorino, to serve
Preparation
