Tortellini & pesto minestrone
This wholesome soup is packed full of greens and takes just 10 minutes to knock up
- Prep: 5 mins
Cook: 5 mins
- Serves 4
- Easy
Ingredients
- 1½ l strong vegetable stock
- 500g pack spinach & ricotta tortellini
- 500g spring greens, washed and finely shredded
- 140g peas (frozen or fresh)
- 4 tbsp pesto
Method
-
Bring the stock to the boil in a large pan.
Tip in the pasta and cook following pack
instructions, throwing in the spring greens
and peas with 1-2 mins to go. When the
vegetables are tender, pasta is cooked
and broth is piping hot, spoon into bowls.
Top with a dollop of remaining pesto, a
good grind of black pepper and serve.
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