Quick minestrone with tortellini

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olive magazine

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Recipe by olive magazine

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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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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

Ready in 20 minutes

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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