Soup with tortellini

Soup with tortellini
  • Serves icon Serves 2
  • Time icon Takes 10 minutes to make, 20-25 minutes to cook

This recipe is a more filling version of a classic minestrone soup. Top it with pesto for extra flavour.


  • 1 tbsp olive oil
  • 100g Waitrose Ready to Sauté Soffritto (or 100g chopped onion, carrot and celery)
  • 2 garlic cloves, finely chopped
  • 227g tin chopped tomatoes with herbs in tomato juice
  • 500ml vegetable stock
  • 150g tin cannellini beans, drained and rinsed
  • 1 small courgette, sliced in half lengthways, then into half rounds
  • ½ x 250g pack Del Ugo Cappelletti al Parmigiano
  • 3 tbsp fresh pesto


  1. Heat the olive oil in a pan over a gentle heat. Add the soffritto and fry for 5 minutes, then stir in the garlic and cook for a further 2 minutes.
  2. Add the tomatoes, stock and beans and bring to the boil. Simmer for 5 minutes. Taste and season. Add the courgette and cook for 1 minute. Add the pasta and cook for a further 2-3 minutes until the courgette is tender and the pasta is cooked through.
  3. Ladle into warm bowls, top with pesto and serve with slices of crusty bread.


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