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Minestrone-Inspired Tortellini Soup
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Minestrone-Inspired Tortellini Soup

Minestrone-Inspired Tortellini Soup

with Cheesy Croutons and Bacon

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.

Preparation Time30 minutes


serving amount

350 g

Cheese Tortellini

(Contains Egg, Milk, Wheat)

370 mL

Crushed Tomatoes

1 tbsp

Italian Seasoning

113 g


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

100 g

Bacon Strips

Not included in your delivery

1 tsp


½ tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories1067 kcal
Fat33 g
Saturated Fat10 g
Carbohydrate140 g
Sugar21 g
Dietary Fiber12 g
Protein38 g
Cholesterol85 mg
Sodium2340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Paper Towel
Measuring Spoons
Measuring Cups
Baking Sheet
Parchment Paper



Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then mince or grate garlic. Roughly chop spinach. Cut bacon strips in half crosswise.

Cook veggies

Heat a large pot over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving bacon fat in the pot. Set aside. Add mirepoix, peas and 1 tsp sugar (dbl for 4 ppl) to the pot. 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.

Start soup

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.

Finish soup

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.

Make cheesy croutons

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.

Finish and serve

Add spinach to the pot with soup. Stir carefully to wilt, 1 min. Divide soup between bowls. Top with cheesy croutons and remaining Parmesan.Sprinkle bacon over top.