One Pan & Done - Tortellini Minestrone
- Katie Lolas
- 5 days ago
- 2 min read
This hearty Tortellini Minestrone is everything you want in a comforting weeknight dinner. Packed with colourful vegetables, tender cheese tortellini and creamy cannellini beans in a rich tomato broth, it’s nourishing, satisfying and comes together in just one pot with minimal washing up.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Serves: 5
Ingredients
1 tbsp olive oil
½ cup yellow onion, finely chopped
2 cloves garlic, minced
1 zucchini, diced
1 cup carrot, diced
1 cup celery, diced
1 cup green beans, cut into 5cm pieces
2 tbsp tomato paste
400g can diced tomatoes
400g can cannellini beans, rinsed and drained
340g can corn kernels, drained
6 cups reduced-salt vegetable stock
1½ tsp Italian seasoning
600g Fresh tortellini of choice
2 heaped cups kale or baby spinach
Salt and freshly cracked black pepper, to taste
Freshly grated Parmesan, to serve
Method
Step 1. Heat oil in a large pot over medium heat. Cook the onion for 3 minutes, then add the garlic, zucchini, carrot, celery and green beans. Cook for 4–5 minutes until slightly softened.
Step 2. Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes, cannellini beans, corn, vegetable stock and Italian seasoning. Bring to the boil.
Step 3. Add the tortellini, reduce to a simmer and cook according to the packet instructions.
Step 4. Stir through the kale or spinach for the final 1-2 minutes, until wilted and the tortellini is tender.
Step 5. Season with salt and pepper. Serve topped with freshly grated Parmesan.
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