Creamy Tortellini Minestrone Soup
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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