Tortellini & pesto minestrone

Tortellini & pesto minestrone

  • 1
  • 2
  • 3
  • 4
  • 5
(10 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 and pesto (reserving a little to serve) with 1-2 mins to go.

  2. 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th Jan, 2020
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
AnnieGambles's picture
11th Mar, 2016
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!
27th May, 2015
I followed the recipe to the letter and we all found it bland and unappetising. Eugh!
12th Jun, 2012
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!
17th Sep, 2011
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.
7th Sep, 2010
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
21st Apr, 2010
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?