Ingredients
2 Only Organic Sustain Wholesome Soups
400g Italian sausages
2 cloves of garlic, crushed
400g fresh cheese tortellini
70g baby spinach leaves (optional)
1 cup grated mozzarella cheese
¼ cup grated parmesan cheese
1 handful fresh basil
1 tbsp olive oil
1 onion, finely chopped
Minestrone Sausage & Tortellini Bake
Method
Preheat the oven to 200°C fan bake.
Heat the olive oil in a large frying pan over medium-high heat. Squeeze the sausage meat out of the casings into the pan, breaking it up with a wooden spoon. Cook for 6–8 minutes, until browned and cooked through.
Add the onion and cook for 4–5 minutes, until softened. Add the crushed garlic and cook for 1 minute.
Pour in the minestrone and bring to a simmer. Stir through the tortellini and baby spinach. Simmer for 2–3 minutes, just to start softening the pasta and wilt the spinach. Season with cracked black pepper.
Spoon the mixture into a medium baking dish. Scatter over the mozzarella and parmesan.
Bake for 15–20 minutes, until the sauce is bubbling and the cheese is melted and golden.
Rest for 5 minutes before serving. Scatter with fresh basil.
Ingredients
2 Only Organic Sustain Wholesome Soups
400g Italian sausages
2 cloves of garlic, crushed
400g fresh cheese tortellini
70g baby spinach leaves (optional)
1 cup grated mozzarella cheese
¼ cup grated parmesan cheese
1 handful fresh basil
1 tbsp olive oil
1 onion, finely chopped
Method
Preheat the oven to 200°C fan bake.
Heat the olive oil in a large frying pan over medium-high heat. Squeeze the sausage meat out of the casings into the pan, breaking it up with a wooden spoon. Cook for 6–8 minutes, until browned and cooked through.
Add the onion and cook for 4–5 minutes, until softened. Add the crushed garlic and cook for 1 minute.
Pour in the minestrone and bring to a simmer. Stir through the tortellini and baby spinach. Simmer for 2–3 minutes, just to start softening the pasta and wilt the spinach. Season with cracked black pepper.
Spoon the mixture into a medium baking dish. Scatter over the mozzarella and parmesan.
Bake for 15–20 minutes, until the sauce is bubbling and the cheese is melted and golden.
Rest for 5 minutes before serving. Scatter with fresh basil.