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Tortellini & pesto minestrone

Tortellini & pesto minestrone

Name: Tortellini & pesto minestrone
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 1 ½l strong vegetable stock; 500g pack spinach & ricotta tortellini; 500g spring greens washed and finely shredded; 140g peas (frozen or fresh); 4 tbsp pesto

Good Food team

A star rating of 4.2 out of 5.9 ratingsRate

7 comments

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Preparation and cooking time
- Prep:5 mins
- Cook:5 mins
Easy
Serves 4

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

Vegetarian

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Lemon curd & yogurt fool

A star rating of 4.7 out of 5.53 ratings

Treat yourself to a delightfully easy family dessert - ready in just five minutes

1 ½l strong vegetable stock
500g pack spinach
& ricotta tortellini
500g spring greens
washed and finely shredded
140g peas
(frozen or fresh)
4 tbsp pesto

Nutrition: per serving

kcal493
fat15g
saturates6g
carbs73g
sugars11g
fibre10g
protein21g
salt2.63g

Method

step 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.
step 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.

Recipe from Good Food magazine, May 2010

Comments, questions and tips (7)

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Overall rating

A star rating of 4.2 out of 5.9 ratings

lizzyorks

5 years ago

A star rating of 4 out of 5.

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…

AnnieGambles

9 years ago

A star rating of 4 out of 5.

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…

foodie64mum

9 years ago

A star rating of 1 out of 5.

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

aeoconnor48

12 years ago

A star rating of 5 out of 5.

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

13 years ago

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 itâs definitely NOT suitable for vegetarians.