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Creamy tortellini minestrone soup recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Cozy winter minestrone pasta soup with a creamy twist - a comforting must-try!
Ingredients:
  • 4.00 celery sticks, finely chopped
  • 36.40 gm olive oil
  • 100g pancetta, coarsely chopped
  • 2 carrots, peeled, finely chopped
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1litre (4 cups) Chicken Style Liquid Stock
  • 400g can diced Italian tomatoes
  • 325g pkt spinach and ricotta tortellini
  • 400g can borlotti beans, rinsed, drained
  • 80g (2⁄3 cup) crème fraîche
  • 75g (1 ⁄4 cup) bought basil pesto
  • Fresh small basil leaves, to serve
Instructions:
  • In a stockpot over medium-high heat, heat oil until shimmering. Add pancetta, carrot, celery, and onion. Sauté, stirring frequently, until vegetables are soft, about 5-8 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  • Combine the stock and tomatoes and bring to a boil. Add the tortellini and borlotti beans, cover, and return to a gentle simmer. Uncover and reduce the heat to medium. Cook, stirring occasionally, for 2-3 minutes until the tortellini is al dente.
  • Combine the crème fraîche and 2 tablespoons of pesto in a bowl, mixing until thoroughly combined.
  • Serve the minestrone in bowls, garnish with a dollop of pesto cream, the rest of the pesto, and finish with a sprinkle of fresh basil.

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