Quick minestrone with tortellini

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olive magazine

4 ratings

Recipe by olive magazine

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1. Video tutorial: Crushing garlic

1. Heat 1 tsp olive oil in a pan. Add the onion and garlic with some seasoning and the chilli flakes.
2. Cook for 5 minutes and then add the celery, carrot, 1/2 the parsley and courgette. Fry for 5 minutes more. Tip in the tomatoes and break up slightly with a wooden spoon. Add the stock and simmer for 10 minutes.
3. In a separate pan, cook the tortellini following the pack instructions. Add to the soup, stir well then serve with the remaining chopped parsley.

Per serving

491 kcalories, protein 19.5g, carbohydrate 73.3g, fat 15.4 g, saturated fat 5.6g, fibre 7.5g, salt 4.17 g

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• Beth

  03 September 2009

  Beth rated and commented on this recipe

  

  Very easy and tastes great.

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• Liezel

  19 September 2009

  Liezel rated and commented on this recipe

  

  This is a delicious soup. My hubby doesn't really think soup qualifies as an evening meal, but I make it once a week because I really like it. I dont even ask him if he likes the soup on offer anymore, but he surprised me and said that he really likes this one. I must agree, the tortelinni adds a great touch and I put in a few rashers of smoky bacon to give it a kick. Will make this again and again!

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• Joseph Cassella

  30 September 2009

  Joseph Cassella commented on this recipe

  I make recipes for my wife and my self . I JUST HAVE A HARD TIME FIGUREING OUT THE WEJGHTS AND MEASUREMENTS IN RECIPES. I WOULD LIKE TO SEE THEM IN POUNDS,OUNCES, TEASPOONS ,TABLESPOONS ETC. Thank you for all the good recipes Joseph Cassella recipejoe

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• Joan Killeen

  08 October 2009

  Joan Killeen commented on this recipe

  I will make this one again and again. The tomatoes and tortellini are really child-friendly. My crew didn't even mind that the soup wasn't pureed as usual. I used a good stock made from a chicken carcass and a lot of vegetables. I think a good soup base is really important for flavour.

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• Lotty

  25 October 2009

  Lotty rated and commented on this recipe

  

  I'm afraid I wasn't impressed with this soup. It was just bland...maybe i did something wrong. Didn't have any fresh parsley so used dry instead. I think the celery was too strong for the soup also. On the plus side, it felt healthy with all the veg. Don't think I'll be making this one again!

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• anna

  19 November 2009

  anna commented on this recipe

  By the way, I uses Ham Tortellini instead of the cheese ones. They gave a great taste.

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• anna

  19 November 2009

  anna rated and commented on this recipe

  

  This is a great recipe. So tasty especially that I used ham Tortellini instead of the cheese ones. Even my fussy son-in-law liked it. One advice is not to add the tortellini to the soup if not serving then, because they will absorb all the liquid in the soup.

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Ingredients

• olive oil
• 1 medium onion , chopped
• 2 garlic cloves , crushed
• a pinch chilli flakes
• 2 stalks celery , chopped
• 1 medium carrot , peeled and cut into large dice
• a small bunch parsley , chopped
• 1 courgette , cut into large dice
• 1 x 400g tin chopped tomatoes
• 500ml vegetable stock
• 250g pack cheese tortellini

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Difficulty and servings

Serves 2

Preparation and cooking times

Vegetarian

Ingredients

• olive oil
• 1 medium onion , chopped
• 2 garlic cloves , crushed
• a pinch chilli flakes
• 2 stalks celery , chopped
• 1 medium carrot , peeled and cut into large dice
• a small bunch parsley , chopped
• 1 courgette , cut into large dice
• 1 x 400g tin chopped tomatoes
• 500ml vegetable stock
• 250g pack cheese tortellini

Per serving

491 kcalories, protein 19.5g, carbohydrate 73.3g, fat 15.4 g, saturated fat 5.6g, fibre 7.5g, salt 4.17 g

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