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Tortellini & pesto minestrone

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

  • Prep: 5 mins
    Cook: 5 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 493
  • Carbohydrates 73
  • Saturated Fat 6
  • Sugar 11
  • Protein 21
  • Fat 15
  • Fibre 10
  • Salt 2.63

Nutrition per serving

  • Calories 493
  • Carbohydrates 73
  • Saturated Fat 6
  • Sugar 11
  • Protein 21
  • Fat 15
  • Fibre 10
  • Salt 2.63

Ingredients

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

Method

  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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