Minestrone with Tortellini

Minestrone is usually made with small bits of pasta, but to make a more filling version, we decided to use meat-filled tortellini that we found at The Landmark Supermarket. If you don’t use up the tortellini in making this soup, you can use the remaining pasta to make another dish—simply boil until done then top with any pasta sauce.

Serves 4 Prep Time 10 minutes Cooking Time 20 minutes

2 tablespoons oil
4 cloves garlic, minced
1 onion, chopped finely
1 red bell pepper, diced
1 green bell pepper, diced
1 small zucchini, diced
1/3 cup sliced mushrooms
4 cups beef stock
1 cup uncooked tortellini
1 can white beans, drained
1 small pack frozen mixed vegetables
chopped fresh basil for topping

1 In a pot, heat oil then sauté garlic and onion.

2 Add bell peppers, zucchini, and mushrooms. 

3 Pour in beef stock. Bring to a boil then lower the heat.

4 Add tortellini and cook until tender. 

5 Add in beans and frozen vegetables. Simmer for a few more minutes. 

6 Ladle into bowls then top with chopped basil.


Filling tip  Tortellini can also be filled with cheese, vegetables like spinach, or a combination of meat and cheese.

Photography by Patrick Martires | Recipe & Food Preparation by Cris Abiva | Styling by Paulynn Chang-Afable | Art Direction by Jonathan Roxas | Props from Rustan’s Department Store

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