Hearty pasta soup

Hearty pasta soup

  • 1
  • 2
  • 3
  • 4
  • 5
(220 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

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

Additional info

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

Nutrition per serving

kcalories
286
protein
11g
carbs
44g
fat
9g
saturates
3g
fibre
6g
sugar
11g
salt
0.88g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, March 2008

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
breadsticks1's picture

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

paulab1's picture

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

vickivale's picture

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

phildelahaye's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

fuzzygirl's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

kappelmc's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Perfect quick soup. Mine looked just like the picture!

lindseymartin's picture

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.

jasperbinx's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

andrenegawley's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy and very tasty soup. Will make again.

oblongmouth's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

leilam's picture

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

rosieware's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

tracymum4's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a excellent soup really enjoyed and easy to make

kimbos's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Simple, easy and very tasty.

jenroelants's picture

A real winner - absolutely delicious.

Yummy!

Pages

Questions

Tips