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Hearty pasta soup

Hearty pasta soup

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(234 ratings)

Prep: 5 mins Cook: 25 mins

Easy

Serves 4
Do something different with a pack of tortellini. This filling soup is full of fibre, low fat and full of veg. The perfect lunch or supper

Nutrition and extra info

  • High in fibre, 3 of 5-a-day. freeze before adding pasta
  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal286
  • fat9g
  • saturates3g
  • carbs44g
  • sugars11g
  • fibre6g
  • protein11g
  • salt0.88g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 carrot, chopped

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 large onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1l vegetable stock
  • 400g can chopped tomato
  • 200g frozen mixed pea and beans

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 250g pack fresh filled tortellini (we used spinach and ricotta)
  • handful of basil leaves (optional)
  • grated Parmesan (or vegetarian alternative), to serve

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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Method

  1. Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.

  2. Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.

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Comments (243)

veggiegourmet's picture

Five stars for simplicity and speed. A great way to turn tortellini into something much more satisfying and substantial.

renate-thema's picture

Yumm but had weigh to much left over, can you freeze it or how long untill it has to be thrown away if kept chilled?

mrsmidge's picture
5

Mmmmmmmm! Just lovely.
Added sweetcorn to the mix, used some leftover pancetta cubes and used beef stock instead of vegetable.
Also added extra seasoning as others suggested, sugar, chilli flakes etc....

mrsmidge's picture
5

Mmmmmmmm! Just lovely.
Added sweetcorn to the mix, used some leftover pancetta cubes and used beef stock instead of vegetable.
Also added extra seasoning as others suggested, sugar, chilli flakes etc....

wallyfrenchchef's picture
5

I've made again and again. Always a pleaser and so easy.

gillbaillie's picture
5

A new family favourite! I added a half teaspoon of chilli flakes and used a drained tin of mixed beans (kidney beans, borlotti beans etc) along with frozen peas. Even after eating seconds there was some left over. Cheap, economical, tasty and healthy!

simone12's picture
5

Like everyone says, simple to make a very delicious. My children love this as do I.

nuelck's picture
5

Loved it. Added tinned cherry tomatoes too. Will def make this again. :)

nuelck's picture
5

Loved it. Added tinned cherry tomatoes too. Will def make this again. :)

ccurrie's picture
5

Awesome soup! I usually chuck in some frozen broad beans and some diced courgette just to give it a bit extra bite. And I ALWAYS throw a parmesan rind into the pot as the soup is cooking, it makes all the difference, gives it added depth :)

aprodolgok's picture
5

Forgot to say, added half of a leek as well as Elisabeth suggested.

aprodolgok's picture
5

My vegetarian partner goes crazy for Italian food and he simply loved this one. Since we like spicy meals, I added 2 sliced garlic cloves and a generous pinch of chili flakes to the onion. Also used some fresh parsley leaves, balsamic vinegar and a small bit of brown sugar to the sauce. Seasoned with black pepper. Used only frozen peas as I didn't have beans. Didn't use all the stock I think. It was absolutely delicious and will surely do again soon!!

elieshout's picture
5

Loved this soup, easy, quick, cheap and delicious!
Changed I made:
- Replaced carrot with leek, because I don't like carrots and leek gives soups a great flavour (added the leek at the same time as the other veg)
- Added some tomato puree to thicken the liquid and for a richer tomato flavour
- Added red beans for some extra protein and because they're yummy
Just before adding the pasta, I spooned half into a plastic container, let it cool and put it in the fridge. The mext day, all I had to do was heat it, add pasta and boil a few more minutes, very convenient.

mrsroe's picture
4

Brilliant way to serve up fresh pasta. We used the minted pea tortellini from Sainsbury's and it was lovely.

sarahmartyn's picture
5

This is a really nice soup. I found the consistency a bit too watery the first time I made it, so the next time I gave it a quick blast with a hand blender before the peas, beans and pasta went in and that was much better.

ingaflakkari's picture
4

Quite good! Used dry tortellini which came out well apart from the fact that it dried up the liquid a bit.

gingermut's picture

Lovely soup. I added two cloves of garlic. I've eaten this for dinner three days in a row! haha

lynnecedwards's picture
5

This soup is lovely! It's so easy but so tasty, it looks a lot more professional than you think it should for how easy it is to make. I didn't have any carrots so actually just used everything except them and it was delicious, I'll try it with the carrots next time just to see what it's like. I used pesto instead of basil, which made it a lovely treat. I'll be making this dish again very soon, it's rare that a dish can actually make my hubby full but this dish achieved it!

jopatterson's picture

Have been looking for a quick minestrone type soup for ages and this is definetly it! Very quick abd simple to make.The kids loved it and so did the adults! I added frozen mixed veg as well as fresh carrots. Couldn't believe it would be so tasty with so few ingredients - but it was. Will be making this soup a regular!

paulajanejones's picture
4

I changed the recipe a bit, but I love the idea of putting tortelli in a soup as I always have tortellini lying around. I added a handful of cheddar to it too, which perked it up.

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