Tortellini is the easiest last minute meal. I’m known for being so busy doing something I delay and delay cooking dinner, until suddenly it is 9pm and I’m totally ravenous. At that point, the thought of having a filling meal ready in essentially the time it takes to boil the kettle is highly appealing. However, on days when I remember to begin cooking before I reach that stage, this dish is the perfect way to sneak some extra veg into a simple pasta dinner.
I’m not a huge fan of regular vegetable minestrone – something about it feels slightly too virtuous for me to enjoy without spoiling its effect with a heap of parmesan on top. The addition of tortellini therefore bulks it out to be a more filling meal and distract from all that veg. The recipe is highly flexible to whatever you have languishing in the fridge – red peppers, some butternut squash or even diced aubergine would all fit in nicely here.
- 1 onion
- 2 small carrots
- 1 courgette
- one clove of garlic
- half tin of tomatoes
- 300ml chicken stock
- handful of green beans
- large handful of spinach
- half a packet of spinach and ricotta tortellini
Finely dice the onion, carrot and courgette. Sweat in a medium saucepan in a generous drizzle of olive oil until soft, about 10 minutes. Crush the garlic, add to the pan and cook out for 1-2 minutes.
Next, add the tomatoes and stock and simmer over a medium heat for 10 minutes, until reduced and thickened slightly. Add the green beans and simmer for a further five minutes. Add the spinach and tortellini and cook for 2 more minutes. Finally, ladle into bowls and top with a generous sprinkling of parmesan.