Tortellini minestrone




Prep Time


Cook Time

This soup is hearty enough to serve for dinner and packed with robust Italian flavours.



For the tortellini minestrone

  • 2 tablespoons cooking oil
  • 1 onion — diced
  • 4 cloves garlic — crushed
  • 2 carrots — diced
  • 2 ribs celery — diced
  • 250g pumpkin — diced
  • ⅓ cup tomato paste
  • 1 litre chicken or vegetable stock
  • 3 x 400g cans Italian tomatoes
  • 400g can red kidney beans — rinsed and drained
  • 1 courgette — diced
  • 1 teaspoon Italian herbs
  • 400g packet filled tortellini
  • 60g baby spinach
  • Garlic salt and ground black pepper, to taste
  • Shaved parmesan, to serve


For the tortellini minestrone

  • Heat the oil in a large stock pot over a medium heat. Sauté the onion for a few minutes, stirring constantly.
  • Add the garlic, carrots, celery and pumpkin and sauté for another 4 minutes, stirring occasionally.
  • Stir in the tomato paste and cook for 1 minute.
  • Add the stock, tomatoes, kidney beans, courgette and Italian herbs. Stir to combine.
  • Bring to a simmer and cook for 20 minutes, stirring occasionally.
  • Stir in the tortellini and spinach and cook according to the packet instructions for the tortellini.
  • Season well with garlic salt and pepper.
  • Serve in bowls, topped generously with parmesan.