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light-meals

Tortellini Spring Green Drop Stew

Comforting carbs and nutrient-rich green veg come together to make a brilliant 15-minute meal.

15 4
Tortellini Spring Green Drop Stew | DonalSkehan.com, Comforting carbs and nutrient-rich green veg come together to make a brilliant 15-minute meal.

light-meals

Tortellini Spring Green Drop Stew

Comforting carbs and nutrient-rich green veg come together to make a brilliant 15-minute meal.

Friday, June 2, 2017
US / METRIC

1 tbsp olive oil

1 small onion, finely chopped

1 stalk celery, finely chopped

2 litres good quality chicken or vegetable stock, hot

150g frozen peas

100g asparagus, trimmed and roughly chopped

8 spring onions, trimed and sliced in 5cm pieces

½ savoy cabbage, finely shredded

250g pack spinach & ricotta tortelloni

Sea salt and ground black pepper

To serve:

Pesto

Basil leaves

Pecorino cheese

Extra virgin olive oil

1 tbsp olive oil

1 small onion, finely chopped

1 stalk celery, finely chopped

68 fl oz good quality chicken or vegetable stock, hot

1/3 cup frozen peas

3.5 oz asparagus, trimmed and roughly chopped

8 spring onions, trimmed and sliced in 5cm pieces

½ savoy cabbage, finely shredded

8 oz pack spinach & ricotta tortelloni

Sea salt and ground black pepper

To serve:

Pesto

Basil leaves

Pecorino cheese

Extra virgin olive oil

Medium pot

15 mins
Serves 4

This stew recipe is a sort of riff on minestrone in the sense that it’s bulked out with pasta. The difference here is that, instead of broken spaghetti or macaroni, I’ve used shop-bought spinach a ricotta tortellini for extra flavour. Seek out the best quality pasta you can lay your hands on and feel free to mix up the choice of greens, depending on what’s in season.

Place a medium pot over a medium high heat and add the oil. Once hot sauté the onion and celery for 4 minutes until just tender.
Add in the stock and bring to a steady simmer.
Add in the peas, asparagus, spring onions and savoy cabbage. Allow to cook gently for 3-4 minutes before adding the tortelloni. Cook for a further 4 minutes until the pasta is cooked and season to taste. Serve in deep bowls with a dollop of pesto, fresh basil leaves, shaved pecorino cheese and a drizzle of olive oil.
15 mins
Serves 4

Ingredients
US / METRIC

1 tbsp olive oil

1 small onion, finely chopped

1 stalk celery, finely chopped

2 litres good quality chicken or vegetable stock, hot

150g frozen peas

100g asparagus, trimmed and roughly chopped

8 spring onions, trimed and sliced in 5cm pieces

½ savoy cabbage, finely shredded

250g pack spinach & ricotta tortelloni

Sea salt and ground black pepper

To serve:

Pesto

Basil leaves

Pecorino cheese

Extra virgin olive oil

1 tbsp olive oil

1 small onion, finely chopped

1 stalk celery, finely chopped

68 fl oz good quality chicken or vegetable stock, hot

1/3 cup frozen peas

3.5 oz asparagus, trimmed and roughly chopped

8 spring onions, trimmed and sliced in 5cm pieces

½ savoy cabbage, finely shredded

8 oz pack spinach & ricotta tortelloni

Sea salt and ground black pepper

To serve:

Pesto

Basil leaves

Pecorino cheese

Extra virgin olive oil

You'll Need

Medium pot

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