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.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

350 g

Cheese Tortellini

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

370 mL

Crushed Tomatoes

1 tbsp

Italian Seasoning

170 g


2 unit

Vegetable Broth Concentrate

6 g


1 unit

Ciabatta Roll


¼ cup

Parmesan Cheese


2 tbsp

Tomato Sauce

56 g

Onion, chopped

170 g

Green Beans

Not included in your delivery

1 tsp


1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3807 kJ
Calories910 kcal
Fat20 g
Saturated Fat4.5 g
Carbohydrate152 g
Sugar31 g
Dietary Fiber13 g
Protein29 g
Cholesterol55 mg
Sodium1770 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Parchment Paper
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce.

Peel, then cut carrot into 1/4-inch pieces. Trim green beans, then cut into 1-inch pieces. Peel, then mince or grate garlic.


Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions, carrots, green beans 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 carrots are tender-crisp, 4-5 min.


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


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


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 half the Parmesan over top. Toast in the middle of the oven, stirring halfway through cooking, until lightly golden, 5-6 min.


Divide the tortellini minestrone between bowls. Top with the cheesy croutons and remaining Parmesan.