Tortellini minestrone soup

Want a bit of oomph with your winter warmer soup Make this hearty tortellini minestrone version.

Recipe «Tortellini minestrone soup» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 1/4 cup olive oil, 4 slices Primo Gourmet Selection Pancetta, chopped, 1 onion, finely chopped, 2 garlic cloves, finely chopped, 2 carrots, finely chopped , 2 celery stalks, finely chopped, 1 potato, chopped, 1L chicken stock , 600ml jar tomato passata, 250g dried cheese tortellini, 400g can cannellini beans, rinsed, drained, 1/2 cup basil pesto, plus extra to serve, Grated parmesan, to serve.

Ingredients:

• 1/4 cup olive oil 
• 4 slices Primo Gourmet Selection Pancetta, chopped 
• 1 onion, finely chopped 
• 2 garlic cloves, finely chopped 
• 2 carrots, finely chopped 
• 2 celery stalks, finely chopped 
• 1 potato, chopped 
• 1L chicken stock 
• 600ml jar tomato passata 
• 250g dried cheese tortellini 
• 400g can cannellini beans, rinsed, drained 
• 1/2 cup basil pesto, plus extra to serve 
• Grated parmesan, to serve 

Instructions

1. Heat oil in a large saucepan over medium heat. Add the pancetta, onion, garlic, carrot and celery and cook, stirring, for 2-3 minutes until softened.
2. Add potato, stock and passata and bring to a simmer. Cook for 5-6 minutes until the vegetables are tender.
3. Cook the pasta in boiling, salted water according to packet instructions. Drain and refresh. Add pasta to the soup with the cannellini beans. Stir through the pesto and serve with extra pesto and parmesan.