Minestrone-Inspired Tortellini Soup
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Minestrone-Inspired Tortellini Soup

Minestrone-Inspired Tortellini Soup

with Cheesy Croutons and Bacon

Tonight's dinner is an Italian classic! Warming and filling minestrone soup gets an upgrade with cheese-filled tortellini. A sprinkle of shredded parm is the perfect finishing touch to this hearty weeknight meal.

Allergens:
Egg
Milk
Wheat
Barley

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount
Cheese Tortellini

350 g

Cheese Tortellini

(Contains Egg, Milk, Wheat)

Crushed Tomatoes

370 mL

Crushed Tomatoes

Italian Seasoning

1 tbsp

Italian Seasoning

Mirepoix

113 g

Mirepoix

Vegetable Broth Concentrate

2 unit

Vegetable Broth Concentrate

Garlic, cloves

2 unit

Garlic, cloves

Ciabatta Roll

1 unit

Ciabatta Roll

(Contains Barley, Wheat)

Parmesan Cheese, shredded

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

Tomato Sauce Base

2 tbsp

Tomato Sauce Base

Baby Spinach

56 g

Baby Spinach

Green Peas

56 g

Green Peas

Garlic Salt

1 tsp

Garlic Salt

Bacon Strips

100 g

Bacon Strips

Not included in your delivery

Sugar*

1 tsp

Sugar*

Oil*

½ tbsp

Oil*

Salt*

0.13 tsp

Salt*

Pepper*

0.13 tsp

Pepper*

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Nutrition Values

Calories1067 kcal
Fat33 g
Saturated Fat10 g
Carbohydrate140 g
Sugar21 g
Dietary Fiber12 g
Protein38 g
Cholesterol85 mg
Sodium2340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Paper Towel
Measuring Spoons
Measuring Cups
Baking Sheet
Parchment Paper

Cooking Steps

Prep
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then mince or grate garlic. Roughly chop spinach. Cut bacon strips in half crosswise.

Cook veggies
2

Heat a large pot over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving bacon fat in the pot. Set aside. Add mirepoix, peas and 1 tsp sugar (dbl for 4 ppl) to the pot. Season with salt and pepper. Cook, stirring often, scraping any browned bits from the bottom of the pot, until veggies are tender-crisp, 4-5 min.

Start soup
3

Add garlic and tomato sauce base to the pot with veggies. Cook, stirring often, until fragrant, 1 min. Add 3 cups water (dbl for 4 ppl), Italian Seasoning, half the garlic salt, broth concentrate and crushed tomatoes. Stir to combine. Cover and bring to a boil over high.

Finish soup
4

Once boiling, add tortellini to the pot, then reduce heat to medium. Cook, still covered, stirring occasionally and scraping any browned bits from the bottom of the pot, until tortellini is tender, 2-3 min. Season with salt and pepper, to taste.

Make cheesy croutons
5

Meanwhile, cut ciabatta into 1-inch pieces. Add ciabatta pieces, remaining garlic salt and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat. Sprinkle half the Parmesan over top. Toast in the middle of the oven, stirring halfway through, until lightly-golden, 6-8 min.

Finish and serve
6

Add spinach to the pot with soup. Stir carefully to wilt, 1 min. Divide soup between bowls. Top with cheesy croutons and remaining Parmesan.Sprinkle bacon over top.