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