Hearty pasta soup

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• dannimac

  17 April 2008

  dannimac rated and commented on this recipe

  

  Good filling lunch and no bother at all to make. A new favourite!

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• sally

  19 April 2008

  sally rated and commented on this recipe

  

  Very nice, next time I might try adding a little chilli as I felt it could have done with just a little extra something, but I will make it again.

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• AlisonW

  24 April 2008

  AlisonW commented on this recipe

  So easy to make and went down really well with everyone, surprisingly more filling than expected. We served this with garlic bread.

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• littlelouise

  02 May 2008

  littlelouise rated and commented on this recipe

  

  quick, easy, tasty and filling.

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• Amanda

  07 May 2008

  Amanda rated and commented on this recipe

  

  Great - and the kids love it too! :-)

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• Alice

  15 May 2008

  Alice rated and commented on this recipe

  

  Loved this recipe and it was so easy to make! I throw loads of vegetables in to make it even tastier...courgette works really well and add a bit of chilli for that little kick.

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• lucie

  04 June 2008

  lucie rated and commented on this recipe

  

  I've made this loads of time and will be making for friends again this evening. Brilliant bottom of the fridge dinner, healthy and tasty too. One of my faves.

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• Abu Amin

  12 June 2008

  Abu Amin rated and commented on this recipe

  

  Great recipe, especially on those evenings when you really can't be bothered to cook.

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• Presea

  23 June 2008

  Presea commented on this recipe

  I really enjoyed this quick and simple recipe! It was absolutely delicious! Tastes even better after i heated it up again the next day!

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• Bev

  03 July 2008

  Bev rated and commented on this recipe

  

  This was very tasty. I put chilli flakes init to give it abit more of a kick and also used pesto instead. served with crusty bread.......very nice!!!!

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• AMANDA

  13 July 2008

  AMANDA rated and commented on this recipe

  

  I did what others had done and added some lentils and chilli. I also blended the soup before adding the beans, peas and pasta. Mmmm..........

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• Eleanor

  17 July 2008

  Eleanor rated and commented on this recipe

  

  Love it - and it's a really great way of getting my hubby to eat broad beans (which i chuck in with french beans and the peas).

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• DAVID

  26 July 2008

  DAVID commented on this recipe

  How much vegetable stock please?

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• Reni

  27 July 2008

  Reni commented on this recipe

  LOVED this recipe. Would order it at a restaurant. Possibly needed more liquid.

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• tartinka

  23 August 2008

  tartinka commented on this recipe

  I like tortellini and I agree that's good for lunch.

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• Peter747

  26 August 2008

  Peter747 rated and commented on this recipe

  

  Loved it. Very simple & straight forward to make but great taste. Family favourite

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• nikk

  26 August 2008

  nikk rated this recipe

  

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• Lynsey

  06 September 2008

  Lynsey rated and commented on this recipe

  

  Very quick to make and really tasty. I used a mixture of peas, beans and sweetcorn from our garden. Will be making this again.

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• delsh21

  10 September 2008

  delsh21 rated and commented on this recipe

  

  Loved this! I froze 4 portions of the soup and will add lentils when I defrost them as someone else suggested as it needed something to thicken it. A great standy by dinner/ lunch

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• amandab

  24 September 2008

  amandab rated and commented on this recipe

  

  Quick, tasty, great mid-week family meal. I had a tip from elsewhere to save the end pieces of your parmesan blocks and cook them in the soup to add flavour. Worked well with 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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