1 packet of fresh veal tortellini
1 large can of Irish stew soup
4 cubes of frozen kale
2 Tsp of Harrisa paste
a dash of pepper
a pinch of salt
1/2 c vegetables stock
Cook tortellini in microwave save bowl with salt and frozen kale for 5 minutes. Remove from microwave, drained and set aside. In a meanwhile bring the Irish stew to simmer and warm up in a large pot.
Add stock and spoon the kale over to the stew to warm it up and stir to combined well. Next spoon the tortellini equal portion on to bowl and spoon a ladle or two of stew over. Serve with red wine.