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Spring green broth with tortelloni and pesto

Spring green broth with tortelloni and pesto


Never throw away your Parmesan rinds again. They’re full of flavour — try adding them to broths and soups

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1634kj 391kcal
  • Fat
    Med 27%
  • Saturates
    Med 22%
  • Sugar
    Low 7%
  • Salt
    Med 29%

% of adult’s reference intake | Carbohydrates per serving : 41g


  • 1 tbsp Co-op olive oil
  • 1 Co-op British leek, finely chopped
  • 1 celery stick, finely chopped
  • 1 Co-op British carrot, finely chopped
  • 1 litre chicken stock, made with 1 stock cube
  • 3 thyme sprigs (or ½ tsp dried)
  • 1 tbsp Co-op Parmigiano Reggiano, finely grated, plus the rind
  • 75g Co-op British spring greens, finely shredded
  • 400g pack Co-op chicken and pancetta tortelloni
  • 2 tbsp Co-op Irresistible pesto alla genovese
  • 1 lemon, cut into wedges


  1. Heat the olive oil in a large saucepan over a medium heat and cook the leek, celery and carrot for 8 mins, until soft but not coloured
  2. Pour in the chicken stock, then add the thyme and cheese rind
  3. Bring to the boil, cover, reduce the heat, and leave to simmer for 10 mins
  4. Stir in the spring greens and tortelloni
  5. Return to the boil, cover, reduce the heat, then simmer for another 4 mins, until the spring greens are tender and the tortelloni cooked through
  6. If using, remove the thyme sprigs from the pan and discard the cheese rind
  7. To serve, divide the tortelloni and spring greens between 4 bowls, ladle over the broth, and top with a spoonful of pesto and a sprinkling of cheese
  8. Serve immediately with the lemon wedges for squeezing over

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