Quick minestrone with tortellini

  • serves 2
  • Easy

A satisfying, chunky vegetarian soup that can be whipped up in 20 minutes on a weeknight.



  • olive oil
  • onion 1 medium, chopped
  • garlic 2 cloves, crushed
  • chilli flakes a pinch
  • celery 2 stalks, chopped
  • carrot 1 medium, peeled and cut into large dice
  • parsley a small bunch, chopped
  • courgettes 1, cut into large dice
  • chopped tomatoes 1 × 400g tin
  • vegetable stock 500ml
  • cheese tortellini 250g pack


  • Step 1

    Heat 1 tsp olive oil in a pan. Add the onion and garlic with some seasoning and the chilli flakes.

  • Step 2

    Cook for 5 minutes and then add the celery, carrot, ½ the parsley and courgette. Fry for 5 minutes more. Tip in the tomatoes and break up slightly with a wooden spoon. Add the stock and simmer for 10 minutes.

  • Step 3

    In a separate pan, cook the tortellini following the pack instructions. Add to the soup, stir well then serve with the remaining chopped parsley.

Nutritional Information

  • Kcals 491
  • Carbs 73.3g
  • Protein 19.5g
  • Fat 15.4g
  • Salt 4.17g
  • Fibre 7.5g