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20 minutes
One pot

Cheese Tortellini Florentine Stew

with Pesto Mascarpone & Green Salad

Cooking time

20 minutes




760 /serving

Nothing quite beats a hearty, cheesy tomato stew when it comes to lighting up a cold January evening with cheer. Ours features cheese tortellini and wilted spinach, along with a touch of flavourful pesto and creamy mascarpone atop the stew. The vibrant pesto also complements an elegant green salad. A bowl of this vegetarian-friendly dish will leave you not only feeling warm, but truly nourished… and ready for a cozy night in with the family!

We will send you:

  • 200g Baby spinach
  • 2 Garlic cloves
  • 1 Onion (or shallot)
  • 1 Lettuce
  • 24g Vegetable demi-glace
  • 30ml White wine vinegar
  • 213ml Tomato sauce
  • 1 60 ml Basil pesto
  • 700g Fresh cheese tortellini
  • 45ml Mascarpone

  • You will need:

    Large high-sided pan
    Olive oil
    Salt & pepper
    Total Fat
    31 g
    Saturated Fat
    7 g
    600 mg
    Total Carbs
    101 g
    5 g
    24 g
    9 g
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    Mise en place
    Roughly chop the lettuce, discarding the root end. Peel, halve and small dice the onion. Mince the garlic.
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    Cook the aromatics
    In a large high-sided pan, heat a drizzle of oil on medium. Add the onions and garlic. Cook, stirring frequently, 1 to 2 minutes, until the onions are translucent.
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    Prepare the broth & tortellini
    To the pan of aromatics, add the tomato sauce, demi-glace and 5 cups of water; bring to a boil. Add the tortellini and cook, stirring occasionally, 5 to 6 minutes or until al dente (still slightly firm to the bite). Add the spinach and cook, 1 to 2 minutes, until wilted.
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    Prepare the pesto mascarpone & the vinaigrette
    While the pasta cooks, in a small bowl, combine the mascarpone and ¾ of the pesto; season with S&P to taste. In a second small bowl, combine the vinegar, remaining pesto and 4 tbsp of olive oil; season with S&P.
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    Finish the stew & serve
    Drizzle the lettuce with as much of the pesto vinaigrette as you’d like; toss to combine and season with S&P to taste. Divide the tortellini stew between your bowls and top with the pesto mascarpone. Serve the salad on the side. Bon appétit!