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Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 2 tbsps olive oil
  • 1 onion, chopped
  • 2 sticks celery, thinly sliced
  • 1 tbsp tomato purée
  • 1 tsp paprika
  • 2 cloves garlic, crushed
  • 1 large carrot, grated
  • 1 courgette, finely chopped
  • 1 litre vegetable stock
  • 400 g tin chopped tomatoes
  • handful or two of seasonal greens, finely shredded, such as cabbage, kale, chard or spinach
  • 250 g packet of fresh tortellini, filling of your choice
  • freshly ground black pepper
To serve
  • 1 tbsp pesto, mixed with 2 tbsp olive oil
  • Parmesan shavings or grated
Tortellini Minestrone Tortellini Minestrone

Tortellini Minestrone

Making a pot of minestrone is the perfect time to use up the veggies that you intended on using for something else, and didn’t quite get round to.

Don’t let them turn to mush at the bottom of your fridge drawer. Small pieces of dry pasta are usually used when making minestrone, but I wanted to turn this into more of a main course by adding tortellini pasta instead.

You can use any filling, whether it’s meaty, cheesy or a veg one.


This recipe is from The Flexible Family Cookbook.

To buy the book, click on the book image below.


  1. Heat the olive oil in a large saucepan over a low-medium heatand add the onion and celery. Sauté for about 8–10 minutes until softened.
  2. Add the tomato purée and paprika. Stir around for 30 seconds or so until the onion and celery are a lovely brick red colour, then add the garlic, carrot and courgette. Continue to sauté for a couple of minutes to soften.Stir in the stock, chopped tomatoes and season with salt and pepper.
  3. Bring to a simmer, cover with a lid and cook over a low heat for 10 minutes.
  4. Stir in the greens of your choice and then add the tortellini. Return to a simmer and cook for 3–4 minutes, or for the time stated on the pasta packet.
  5. Spoon the minestrone and tortellini into bowls, drizzle over some pesto sauce and finish with some Parmesan shavings.


Tortellini Minestrone

Making a pot of minestrone is the perfect time to use up the veggies that you intended on using for something else, and didn’t quite get round to.

Don’t let them turn to mush at the bottom of your fridge drawer. Small pieces of dry pasta are usually used when making minestrone, but I wanted to turn this into more of a main course by adding tortellini pasta instead.

You can use any filling, whether it’s meaty, cheesy or a veg one.


This recipe is from The Flexible Family Cookbook.

To buy the book, click on the book image below.

favorite
print
rate
Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 2 tbsps olive oil
  • 1 onion, chopped
  • 2 sticks celery, thinly sliced
  • 1 tbsp tomato purée
  • 1 tsp paprika
  • 2 cloves garlic, crushed
  • 1 large carrot, grated
  • 1 courgette, finely chopped
  • 1 litre vegetable stock
  • 400 g tin chopped tomatoes
  • handful or two of seasonal greens, finely shredded, such as cabbage, kale, chard or spinach
  • 250 g packet of fresh tortellini, filling of your choice
  • freshly ground black pepper
To serve
  • 1 tbsp pesto, mixed with 2 tbsp olive oil
  • Parmesan shavings or grated
  1. Heat the olive oil in a large saucepan over a low-medium heatand add the onion and celery. Sauté for about 8–10 minutes until softened.
  2. Add the tomato purée and paprika. Stir around for 30 seconds or so until the onion and celery are a lovely brick red colour, then add the garlic, carrot and courgette. Continue to sauté for a couple of minutes to soften.Stir in the stock, chopped tomatoes and season with salt and pepper.
  3. Bring to a simmer, cover with a lid and cook over a low heat for 10 minutes.
  4. Stir in the greens of your choice and then add the tortellini. Return to a simmer and cook for 3–4 minutes, or for the time stated on the pasta packet.
  5. Spoon the minestrone and tortellini into bowls, drizzle over some pesto sauce and finish with some Parmesan shavings.