Tortelloni Spring Green Drop Stew | DonalSkehan.com, A 15 minute wonder you'll find yourself making again and again.
  • light-meals

Tortelloni Spring Green Drop Stew

April 10

The real trick of this spring soup is the addition of store bought tortelloni which get’s dropped into the soup just before it’s ready to serve. Seek out the best quality ones you can lay your hands on and feel free to mix up the choice of greens. Choose veggie friendly stock and cheeses to make suitable for vegetarians.

  • serves Serves 4
  • time 15 mins


  1. 1. 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.
  2. 2. 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.
  3. 3. Serve in deep bowls with a dollop of pesto, fresh basil leaves, shaved pecorino cheese and a drizzle of olive oil.


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:


Basil leaves

Pecorino cheese

Extra virgin olive oil