Hearty pasta soup

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• JennyR

  07 March 2008

  JennyR commented on this recipe

  A real winner - absolutely delicious. Yummy!

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• kimbos

  08 March 2008

  kimbos rated and commented on this recipe

  

  Simple, easy and very tasty.

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• tracy

  09 March 2008

  tracy commented on this recipe

  This is a excellent soup really enjoyed and easy to make

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• tracy

  09 March 2008

  tracy rated this recipe

  

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• Rosie ware

  12 March 2008

  Rosie ware rated and commented on this recipe

  

  A good soup, needed some chilli to give it a bit of a kick!

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• Danny Boy

  13 March 2008

  Danny Boy rated this recipe

  

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• leilam

  13 March 2008

  leilam commented on this recipe

  Very quick, easy and tasty. I will definitely make this again

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• amir

  13 March 2008

  amir rated and commented on this recipe

  

  I've been making this for a good while now, it's a cheap, tasty staple. Add a bit of fried chopped chorizo for a meaty addition!

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• andrene

  13 March 2008

  andrene rated and commented on this recipe

  

  Easy and very tasty soup. Will make again.

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• Tricia

  13 March 2008

  Tricia rated and commented on this recipe

  

  So simple but yet so tasty....fantastic and quick

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• lindsey martin

  14 March 2008

  lindsey martin commented on this recipe

  surprisingly tasty. i had a few small organic leeks left so i finely chopped these too and added them. also used frozen soy beans as no green beans. would def make again and had enough to take into work for lunch as well.

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• QitchenQueen

  15 March 2008

  QitchenQueen rated and commented on this recipe

  

  Perfect quick soup. Mine looked just like the picture!

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• Tora

  22 March 2008

  Tora rated and commented on this recipe

  

  Excellent - yummy, fast, easy and can be made with what's in your cupboard!

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• Frantic Flapjack

  26 March 2008

  Frantic Flapjack rated and commented on this recipe

  

  This was really tasty and very quick to make. Will definitely make it again.

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• phildelahaye

  02 April 2008

  phildelahaye rated and commented on this recipe

  

  great recipe for using up left over veg. I added celery instead of the frozen beans. I also added 1 tsp of sugar (essential in tomato based soups in my opinion!) and 50g of red lentils to thicken it, then cooked it a little longer. I was only cooking it for two so have frozen half the soup base to use another time - so an even quicker lunch another day! I will definitely make this again

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• vickivale

  02 April 2008

  vickivale commented on this recipe

  delicious! very interesting alternative to just pasta on its own. serve with lots of parmesan. will definitely make this again and again.

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• Paula

  03 April 2008

  Paula commented on this recipe

  Brilliant recipe,quick and healthy. The kids were so taken by the pasta that they didn't even notice they were eating veg!!

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• sam

  07 April 2008

  sam commented on this recipe

  this soup was easy to make.i though it would be to watery but it was lovely with ciabatta.really filing and tasty.

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• Beth

  10 April 2008

  Beth rated and commented on this recipe

  

  I made it for two people but greedily used the same amount of tomatoes and pasta but halved the onion, carrot and peas. Spinach and Ricotta pasta worked well. My partner seems to have developed an allergy to onions so may try the suggestion of using celery instead.

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• Dawn_B

  13 April 2008

  Dawn_B rated and commented on this recipe

  

  FAB! FAB! FAB! First time I made this I went with the recipe - guess what? FAB! Second time I through veggies in I had and still - FAB! You'd think we like this:)

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Ingredients

• 1 tbsp olive oil
• 2 carrots , chopped
• 1 large onion , finely chopped
• 1l vegetable stock
• 400g can chopped tomatoes
• 200g frozen mixed peas and beans
• 250g pack fresh filled tortellini (we used spinach and ricotta)
• handful of basil leaves (optional)
• grated parmesan (or vegetarian alternative), to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 25 mins

Vegetarian, Low-fat

High in fibre, 3 of 5-a-day. Freeze before adding pasta

Ingredients

• 1 tbsp olive oil
• 2 carrots , chopped
• 1 large onion , finely chopped
• 1l vegetable stock
• 400g can chopped tomatoes
• 200g frozen mixed peas and beans
• 250g pack fresh filled tortellini (we used spinach and ricotta)
• handful of basil leaves (optional)
• grated parmesan (or vegetarian alternative), to serve

Per serving

286 kcalories, protein 11g, carbohydrate 44g, fat 9 g, saturated fat 3g, fibre 6g, sugar 11g, salt 0.88 g

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