Tortellini & pesto minestrone

Latest comments and suggestions

• Belkey

  21 April 2010

  Belkey rated and commented on this recipe

  

  Made this for a quick supper last night and it was delicious! I would normally give a "cheats" recipe 5 stars, but having added kale and wild garlic instead of spring greens and stirring through the pesto and some fresh basil before serving, I thought it was an absolute winner! Used garlic & herb tortellini instead of spinach & ricotta.

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• Beth

  02 May 2010

  Beth rated this recipe

  

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• megan catherine

  07 September 2010

  megan catherine rated and commented on this recipe

  

  ok, i dont want to sound lazy, but even though i havent tried this, im gonna giv it 5 stars =] love the sound of it and will try it soon xxx

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• roloyoghurt

  15 April 2011

  roloyoghurt rated and commented on this recipe

  

  Just served it up for lunch. Very nice and easy to cook. Just added some mushrooms, spring onions and a little mustard to spice it up a little. I defiantly would be making this again and great for those vegetarians out there!

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• Jacqueline Fenner

  17 September 2011

  Jacqueline Fenner commented on this recipe

  Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it�s definitely NOT suitable for vegetarians.

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• pussycat253

  12 June 2012

  pussycat253 rated and commented on this recipe

  

  Lovely! I added spring onions and lots of spinach. The pesto at the end just finishes it off beautifully. I also used chicken stock which I think added lots of flavour. Very quick and easy to make for something that it quite healthy!

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Ingredients

• 1½l strong vegetable stock
• 500g pack spinach & ricotta tortellini
• 500g spring greens , washed and finely shredded
• 140g peas (frozen or fresh)
• 4 tbsp pesto

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 5 mins

Vegetarian

Ingredients

• 1½l strong vegetable stock
• 500g pack spinach & ricotta tortellini
• 500g spring greens , washed and finely shredded
• 140g peas (frozen or fresh)
• 4 tbsp pesto

Per serving

493 kcalories, protein 21.0g, carbohydrate 73.0g, fat 15.0 g, saturated fat 6.0g, fibre 10.0g, sugar 11.0g, salt 2.63 g

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