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Tortellini minestrone soup
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Add flair to your winter soup with a hearty tortellini minestrone.
Ingredients:
  • 4 slices flat pancetta, chopped (see note)
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 potato, chopped
  • 1L (4 cups) chicken style liquid stock
  • 600ml Mutti Tomato Passata
  • 250g dried cheese tortellini
  • 400g can cannellini beans, rinsed, drained
  • 150.00 gm basil pesto, plus extra to serve
  • Grated parmesan, to serve
Instructions:
  • In a large saucepan over medium heat, fry the pancetta, onion, garlic, carrot, and celery in oil until softened, about 2-3 minutes.
  • Combine the potato, stock, and passata in a pot and bring to a gentle simmer. Cook for 5-6 minutes until the veggies are tender.
  • Prepare the pasta as directed on the packet. Drain and rinse. Combine the pasta with the cannellini beans in the soup. Mix in the pesto and top with extra pesto and Parmesan before serving.

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