Minestrone-Inspired Tortellini Soup
with Cheesy Croutons
Tonight's dinner is an Italian classic! Warming and filling minestrone soup gets an upgrade with cheese-filled tortellini. A sprinkle of shredded parm is the perfect finishing touch to this hearty weeknight meal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Cheese Tortellini
(Contains Egg, Milk, Wheat)
370 mL
Crushed Tomatoes
1 tbsp
Italian Seasoning
113 g
Mirepoix
2 unit
Vegetable Broth Concentrate
2 unit
Garlic, cloves
1 unit
Ciabatta Roll
(Contains Barley, Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 tbsp
Tomato Sauce Base
56 g
Baby Spinach
56 g
Green Peas
1 tsp
Garlic Salt
Not included in your delivery
1 tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then mince or grate garlic. Roughly chop spinach.
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mirepoix, peas and 1 tsp sugar (dbl for 4 ppl). Season with salt and pepper. Cook, stirring often, scraping any browned bits from the bottom of the pot, until veggies are tender-crisp, 4-5 min.
Add garlic and tomato sauce base to the pot with veggies. Cook, stirring often, until fragrant, 1 min. Add 3 cups water (dbl for 4 ppl), Italian Seasoning, half the garlic salt, broth concentrate and crushed tomatoes. Stir to combine. Cover and bring to a boil over high.
Once boiling, add tortellini to the pot, then reduce heat to medium. Cook, still covered, stirring occasionally and scraping any browned bits from the bottom of the pot, until tortellini is tender, 2-3 min. Season with salt and pepper, to taste.
Meanwhile, cut ciabatta into 1-inch pieces. Add ciabatta pieces, remaining garlic salt and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat. Sprinkle half the Parmesan over top. Toast in the middle of the oven, stirring halfway through, until lightly-golden, 6-8 min.
Add spinach to the pot with soup. Stir carefully to wilt, 1 min. Divide soup between bowls. Top with cheesy croutons and remaining Parmesan.
