Creamy Tortellini Minestrone Soup
10 min·Italian
Creamy Tortellini Minestrone Soup
Ingredients
- 2 celery sticks, finely chopped
- 2 tbsp olive oil
- 100g pancetta, coarsely chopped
- 2 carrots, peeled, finely chopped
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1litre (4 cups) Massel Chicken Style Liquid Stock
- 400g can diced Italian tomatoes
- 325g pkt spinach and ricotta tortellini
- 400g can borlotti beans, rinsed, drained
- 80g (2⁄3 cup) crème fraîche
- 75g (1 ⁄4 cup) bought basil pesto
- Fresh small basil leaves, to serve
Instructions
4 steps
- 1
Heat oil in a stockpot over medium-high heat. Add the pancetta, carrot, celery and onion. Cook, stirring often, for 5-8 minutes or until soft. Add the garlic and cook, stirring, for 30 seconds or until aromatic.
5.5 min - 2
Add the stock and tomatoes. Bring to the boil. Add the tortellini and borlotti beans. Cover and bring back to a gentle simmer. Uncover and reduce the heat to medium. Cook, stirring often, for 2-3 minutes or until the tortellini is al dente.
2.5 min - 3
Meanwhile, combine the crème fraîche and 2 tbs pesto in a bowl until well combined.
- 4
Ladle the minestrone among serving bowls. Top with a dollop of the pesto cream and the remaining pesto. Sprinkle with basil to serve.
Progress
0 / 4 steps
