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Tortelloni minestrone recipe

Tortelloni minestrone recipe

11 ratings

Inspired by the classic Italian recipe, this is minestrone with bells on! Lardons add a rich, smoky flavour, while fresh tortelloni means this could be a satisfying evening meal. Add crusty bread and set the table pronto as this is ready in 30! See method

  • Serves 4
  • 3 mins to prepare and 27 mins to cook
  • 451 calories / serving
  • Vegetarian


  • 1 tbsp olive oil
  • 200g frozen classic vegetable base mix
  • 150g smoked bacon lardons
  • 1 tbsp tomato purée​
  • 400g tin chopped tomatoes
  • 1 reduced-salt chicken stock cube, made up to 500ml
  • 1 Parmesan rind (optional)
  • 400g tin mixed bean salad in vinaigrette
  • 150g frozen peas
  • 300g pack spinach & ricotta tortelloni
  • crusty bread, to serve (optional)
  • grated Parmesan, to serve (optional)
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    6g 30%
  • Sugars

    13g 15%
  • Salt

    2.2g 37%

of the reference intake
Carbohydrate 48.9g Protein 21g Fibre 12.8g


  1. Heat the oil in a large saucepan over a low-medium heat; cook the vegetable base mix and bacon lardons for 12 mins until the veg is soft and the bacon is browned. Stir through the tomato purée, cook for 1 min, then add the chopped tomatoes. Half fill the tin with water and add to the pan, along with the stock and Parmesan rind, if using. Increase the heat to medium and simmer gently for 10 mins.
  2. Add the mixed beans and their liquid, the frozen peas and the tortelloni. Return to the boil, then simmer for 3-4 mins until the peas and tortelloni are cooked through. Spoon into warmed bowls and serve with grated Parmesan and crusty bread for dipping, if you like.

See more Italian recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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