Tortellini & pesto minestrone

Tortellini & pesto minestrone

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(7 ratings)

Prep: 5 mins Cook: 5 mins


Serves 4
This wholesome soup is packed full of greens and takes just 10 minutes to knock up

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal493
  • fat15g
  • saturates6g
  • carbs73g
  • sugars11g
  • fibre10g
  • protein21g
  • salt2.63g
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  • 1½ l strong vegetable stock
  • 500g pack spinach & ricotta tortellini



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 500g spring greens, washed and finely shredded
  • 140g peas (frozen or fresh)



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 4 tbsp pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.



  1. 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.

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Comments (7)

littlejones's picture

I thought this looked like it might be a bit bland so we used it as inspiration rather than follow it to the letter. We cooked carrot, onion, leek and celery in olive oil with garlic, fennel seeds, oregano and thyme, then added the vegetable stock, a little balsamic vinegar and some capers, and cooked it for about 20 mins before adding the tortellini and spinach. Finally stirred in some wild garlic pesto and fresh parsley. Filling and tasty!

foodie64mum's picture

I followed the recipe to the letter and we all found it bland and unappetising. Eugh!

aeoconnor48's picture


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

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

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

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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