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

Nutrition per serving

  • kcal 493
  • fat 15g
  • saturates 6g
  • carbs 73g
  • sugars 11g
  • fibre 10g
  • protein 21g
  • salt 2.63g


  • 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


  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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