Minestrone Tortellini Stew
with Cheesy Croutons
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.
Ingredients
350 g
Cheese Tortellini
(Contains Egg, Milk, Wheat)
370 mL
Crushed Tomatoes
1 tbsp
Italian Seasoning
170 g
Carrot
2 unit
Vegetable Broth Concentrate
6 g
Garlic
1 unit
Ciabatta Roll
(Contains Gluten)
¼ cup
Parmesan Cheese
(Contains Milk)
2 tbsp
Tomato Sauce
56 g
Onion, chopped
170 g
Green Beans
Not included in your delivery
1 tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
