Tortellini & pesto minestrone

This was really tasty. All the family liked it. I sauteed a chopped onion and celery stick for 5 mins then a couple of cloves of crushed garlic for the last minute before adding the stock. I think the proportions were a bit off though. Only added 300g tortelloni and 300g spring greens as that was pack size and we couldn't fit the soup in our biggest bowls! It would easily serve 6 and if you added 500g as per recipe probably serves 8. Will definitely cook again as so quick and easy but will tweak ingredients

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!

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

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!

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.

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

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.