Tortellini Minestrone
Looking for a hearty, one-pot meal? This Tortellini Minestrone is your answer: packed with veg, beans, and pillowy spinach and ricotta tortellini, it’s the ultimate comfort food. It’s perfect for a midweek dinner or a low-fuss way to feed friends, with leftovers that are even better the next day.
Serves
4
Prep time
20 minutes
Cooking time
20 minutes
Ingredients
- 1 tbsp olive oil
- ½ brown onion, finely diced
- 1 carrot, diced
- 1 small zucchini, diced
- 3 button mushrooms, diced
- 1 celery stalk, diced
- 1 cup baby spinach
- 4 garlic cloves, minced
- 1 tbsp Italian herb seasoning
- Salt and black pepper, to taste
- 2 tbsp tomato paste
- 400g can cannelini beans
- 800g passata
- 400g tin cherry tomatoes (or diced tomatoes)
- 3 cups chicken stock (or veg stock for a vegetarian version)
- 600g spinach and ricotta tortellini (about 2 supermarket packets)
- ½ cup grated parmesan, plus extra to serve
Directions
- Heat oil in a large pot over medium heat. Add onion, carrot, zucchini, mushroom and celery. Cook for 5–6 minutes, stirring, until softened.
- Stir in the garlic, Italian seasoning, salt and pepper. Cook for 1 minute until fragrant.
- Add tomato paste and stir it through the veg for another minute to caramelise slightly.
- Add passata, tinned tomatoes, chicken stock and the drained can of cannellini beans. Stir to combine. Bring to a boil, then reduce to a simmer for 10 minutes to let the flavours develop.
- Gently stir in the tortellini and spinach. Simmer for 3 minutes (or according to packet instructions), until the tortellini is tender and cooked through.
- Stir through grated parmesan just before serving. Taste and adjust salt or pepper as needed.
Ingredients
- 1 tbsp olive oil
- ½ brown onion, finely diced
- 1 carrot, diced
- 1 small zucchini, diced
- 3 button mushrooms, diced
- 1 celery stalk, diced
- 1 cup baby spinach
- 4 garlic cloves, minced
- 1 tbsp Italian herb seasoning
- Salt and black pepper, to taste
- 2 tbsp tomato paste
- 400g can cannelini beans
- 800g passata
- 400g tin cherry tomatoes (or diced tomatoes)
- 3 cups chicken stock (or veg stock for a vegetarian version)
- 600g spinach and ricotta tortellini (about 2 supermarket packets)
- ½ cup grated parmesan, plus extra to serve
Directions
- Heat oil in a large pot over medium heat. Add onion, carrot, zucchini, mushroom and celery. Cook for 5–6 minutes, stirring, until softened.
- Stir in the garlic, Italian seasoning, salt and pepper. Cook for 1 minute until fragrant.
- Add tomato paste and stir it through the veg for another minute to caramelise slightly.
- Add passata, tinned tomatoes, chicken stock and the drained can of cannellini beans. Stir to combine. Bring to a boil, then reduce to a simmer for 10 minutes to let the flavours develop.
- Gently stir in the tortellini and spinach. Simmer for 3 minutes (or according to packet instructions), until the tortellini is tender and cooked through.
- Stir through grated parmesan just before serving. Taste and adjust salt or pepper as needed.
Helpful Tips
Storage
Store in airtight containers in the fridge for up to 4 days. The tortellini softens a little but still tastes great.
Substitutions
- Tortellini: Any stuffed tortellini works here: meat-filled, pumpkin, or mushroom if you want a twist.
- Stock: Veg stock works just as well if you’re cooking for vegetarians.
- Stir in shredded chicken for a protein boost.
Serving Suggestions
Watch How to Make It
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