Tortelloni Minestrone with Garlic Crouton
By OcadoLife
Published on 28 August 2026
With a light chicken broth and a floating crispy crouton, this Tortelloni Minestrone with Garlic Crouton, from author and Insta’s @cardiff.mum Ashleigh Mogford, feels like a bistro special. You could use whatever veg you have in the fridge, and swap out the spinach and ricotta tortelloni for your favourite filled pasta.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 1 tbsp oil of your choice
- 1 red onion, diced
- 2 large garlic cloves, finely chopped
- 2 carrots, diced
- 1 broccoli stalk, finely sliced
- 1 chicken stock cube, made into 1 litre hot stock
- 1 garlic baguette
- 100g sliced kale
- ¾ sweetheart cabbage, finely chopped
- 300g spinach and ricotta tortelloni
- ½ lemon, juiced
- 20g grated parmigiano reggiano
Method
Step 1
Heat the oil in a pan over medium heat. Fry the onion for 5 mins; add the garlic and cook for another min.Step 2
Add the carrots and broccoli; cook for 5 mins, then pour in the stock and bring to a simmer. Cook for 15 mins or until the carrots are just tender. Meanwhile, bake the garlic bread as per pack instructions.Step 3
Stir in the kale and cabbage, then drop in the tortelloni. Partially cover and cook for 5 mins, or until the pasta is cooked through. Add the lemon juice and season to taste.Step 4
Divide the parmesan between 4 slices of baguette. Melt under a grill.Step 5
Serve in bowls topped with a crouton and a grind of pepper, with the remaining bread on the side.