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Minestrone Tortellini Stew

Minestrone Tortellini Stew

with Cheesy Croutons

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An Italian classic. Warming and filling minestrone soup gets an upgrade with cheese-filled tortellini. A final flourish of shredded parm is the perfect finishing touch to this hearty and warm weeknight meal.

Tags:Veggie
Allergens:Egg/OeufMilk/LaitWheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Fresh Cheese Tortellini

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

1 box

Crushed Tomatoes

170 g

Green Beans

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

170 g

Carrot

2 unit

Vegetable Broth Concentrate

6 g

Garlic

1 unit

Ciabatta Roll

(ContainsWheat/Blé)

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

2 tbsp

Tomato Paste

56 g

Onion, chopped

Not included in your delivery

1 tsp

Sugar*

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3180 kJ
Calories760 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate119 g
Sugar23 g
Dietary Fiber11 g
Protein25 g
Cholesterol65 mg
Sodium1470 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Parchment Paper
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F and wash and dry all produce. Peel, then cut carrots into 1/4-inch pieces. Trim beans, then cut into 1-inch pieces. Peel, then mince or grate garlic.

2

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions, carrots, beans and 1 tsp sugar (dbl for 4 ppl). Season with salt and pepper. Cook, stirring often, scraping any brown bits from the bottom of the pot, until carrots are tender-crisp, 4-5 min.

3

Add garlic and tomato sauce to the pot with veggies. Cook, stirring often, until fragrant, 1 min. Add Italian seasoning, broth concentrates, crushed tomatoes, and 3 cups water (dbl for 4 ppl). Stir together. Cover and bring to a boil over high heat.

4

Once boiling, add tortellini to the pot and reduce the heat to medium. Cook, still covered, stirring occasionally, scraping up any browned bits from bottom of pot, until tortellini is tender, 4-5 min.

5

While the soup cooks, cut ciabatta into 1-inch pieces. Toss ciabatta with 1/2 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Sprinkle over Parmesan. Toast in the middle of the oven, stirring halfway through cooking, until lightly golden, 5-6 min.

6

Divide the tortellini minestrone between bowls. Top with the cheesy croutons.