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Tortelloni Minestrone with Garlic Crouton

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 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

5 steps

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Divide the parmesan between 4 slices of baguette. Melt under a grill.

  5. Step 5

    Serve in bowls topped with a crouton and a grind of pepper, with the remaining bread on the side.