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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
