Tortellini & pesto minestrone

Tortellini & pesto minestrone

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(5 ratings)

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Cooking time

Prep: 5 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 4

This wholesome soup is packed full of greens and takes just 10 minutes to knock up

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
493
protein
21g
carbs
73g
fat
15g
saturates
6g
fibre
10g
sugar
11g
salt
2.63g

Ingredients

  • 1½ l 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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Method

Bring the stock to the boil in a large pan. Tip in the pasta and cook following pack instructions, throwing in the spring greens and peas with 1-2 mins to go. When the vegetables are tender, pasta is cooked and broth is piping hot, spoon into bowls. Top with a dollop of remaining pesto, a good grind of black pepper and serve.

Recipe from Good Food magazine, May 2010

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Comments

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aeoconnor48's picture
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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!

fluffyjacq's picture

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.

roloyoghurt's picture
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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!

megzii-moo's picture
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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

eleanormayo's picture
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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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