Creamy Tortellini Minestrone Soup

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (704.8 g)
  • Calories 570.6
  • Total Fat - 19.7 g
  • Saturated Fat - 6 g
  • Cholesterol - 56.8 mg
  • Sodium - 1179.7 mg
  • Total Carbohydrate - 73 g
  • Dietary Fiber - 9.1 g
  • Sugars - 15.8 g
  • Protein - 27.8 g
  • Calcium - 259.1 mg
  • Iron - 3.9 mg
  • Vitamin C - 34.8 mg
  • Thiamin - 0.8 mg

Step 1

Heat oil in a stockpot over medium-high heat and add the pancetta, carrot, celery and onion and cook, stirring often, for 5-8 minutes or until soft and then add the garlic and cook, stirring, for 30 seconds or until aromatic.

Step 2

Add the stock and tomatoes and bring to the boil and then add the tortellini and borlotti beans; cover and bring back to a gentle simmer and now uncover and reduce the heat to medium and cook, stirring often, for 2-3 minutes or until the tortellini is al dente.

Step 3

Meanwhile, combine the crème fraîche and 2 tablespoons pesto in a bowl until well combined.

Step 4

Ladle the minestrone among serving bowls and top with a dollop of the pesto cream and the remaining pesto and sprinkle with basil leaves to serve.

Tips & Variations


No special items needed.

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