TORTELLONI, TOMATO & PESTO SOUP
- Richard Rodriguez
- 4 days ago
- 2 min read
Not entirely sure what possessed me to make soup in 32°C weather… but here we are. 😂
I had a courgette and some pesto left over from my Pesto Gnocchi Tray Bake https://www.instagram.com/reel/DZ73FGvooLw/?igsh=MWwxdTQzb2I1Z2lqMQ== , so rather than let them go to waste, they became this.
Smoky pancetta, sweet tomatoes, garlic, pesto and cheesy tortelloni all brought together in one pot. I actually let it cool slightly before eating and, surprisingly, it was really refreshing, even on a hot day.
Sometimes the best recipes come from using up what’s already in the fridge. 👊🇮🇹
Serves 2-3
Ingredients
80g smoked pancetta, diced
Small drizzle of extra virgin olive oil
1 onion, diced
1 courgette, diced
3 garlic cloves, grated
4 large ripe tomatoes, roughly chopped
Small pinch of chilli flakes
1 tsp dried oregano
2 tbsp green pesto
700ml chicken stock
300g of shop bought ham mini tortelloni
Fresh basil
Grated Parmesan
Freshly ground black pepper
Method
Add the pancetta to a saucepan with a small drizzle of olive oil while the pan is still cold. Place over a medium heat and cook until the pancetta starts to crisp and has rendered its fat.
Add the onion and courgette along with another small drizzle of extra virgin olive oil if needed. Cook for around 5 minutes until they begin to soften, then grate in the garlic.
Add the chopped tomatoes, season with black pepper, a sprinkling of dried oregano and a small pinch of chilli flakes. Cook over a low heat for around 10 minutes until the tomatoes have completely broken down.
Stir through the pesto until everything is well coated.
Pour in the chicken stock, bring to the boil, then reduce to a gentle simmer.
Add the tortelloni and cook for around 3 minutes, or according to the packet instructions.
Ladle into bowls and finish with grated Parmesan, a few fresh basil leaves and plenty of black pepper.
Simple, comforting and a brilliant way to use up a few leftovers from the fridge.
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