Spring veg tortellini minestrone
Serves: 4
Prep time: 5 minsTotal time: 
Recipe photograph by Sam Folan
Spring veg tortellini minestrone
This tasty minestrone recipe ticks 3 of your 5-a-day. Bulk it up and add a tin of drained pulses, such as cannellini beans. This also adds extra protein and fibre
Serves: 4
Prep time: 5 minsTotal time: 
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Nutritional information (per serving)
Calories
288Kcal
Fat
12gr
Saturates
3gr
Carbs
33gr
Sugars
14gr
Fibre
7gr
Protein
9gr
Salt
0.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 x 400g tin chopped tomatoes
- 700ml vegetable stock
- 1 x 200g pack asparagus, sugar snaps and Tenderstem
- 1 x 300g pack vegetarian tortellini
- 2 tbsp pesto (check your pesto is vegetarian, if required)
Step by step
- Heat the oil in a large saucepan, add the onion, carrot and celery, plus a pinch of salt. Cook, covered, for 8 minutes until starting to soften, but not colour.
- Add the tomatoes and stock and bring to the boil. Cook for 7-8 minutes until tender. Chop the larger pieces of green veg into bite-size chunks and add all the veg to the pan. Bring back to the boil, stir in the tortellini and simmer for 3-4 minutes until cooked. Stir in the pesto and ladle into deep bowls to serve.
