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Veggie pesto tortelloni broth
Serves: 4
Total time: 
Recipe photograph by Ant Duncan
Veggie pesto tortelloni broth
Serves: 4
Total time:
See more recipes
Nutritional information (per serving)
Calories
414Kcal
Fat
18gr
Saturates
4gr
Carbs
40gr
Sugars
5gr
Fibre
9gr
Protein
19gr
Salt
1.7gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 2 tsp olive oil
- 1 small leek, finely sliced
- 1.2 litres hot vegetable stock, made with just 1 good-quality cube
- 1 x 600g bag Souper green veg mix
- 1 x 400g pack fresh filled pasta of your choice, we used Sainsbury’s Pesto and Goats’ cheese
- 4 tbsp fresh pesto
Step by step
- Heat the oil in a large saucepan, add the leek and fry for 4-5 minutes on a medium heat, until wilted. Add the stock and bring to the boil.
- Add the vegetables, bring back to the boil then simmer for 5 minutes. Add the filled pasta, cover with a lid and simmer gently for 4-5 minutes until the vegetables and pasta are tender. Stir in 2 tablespoons of the pesto and season with plenty of black pepper. Serve with the remaining pesto drizzled on top.