Hearty pasta soup

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• RondatheSun

  18 June 2012

  RondatheSun rated and commented on this recipe

  

  This was great, even a few days later reheated. I used chicken stock because thats what I had and only used the veggies I like. Very tastey even without the basil. Would make again!

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• Dawn

  20 July 2012

  Dawn rated and commented on this recipe

  

  Made this for my mother and myself. We LOVED this recipe. Easy, packed full of veggies and loads of flavour. A winner with us.

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• diannedtb

  02 August 2012

  diannedtb commented on this recipe

  My daughter made this last night and it was absolutely lovely. That said, she did add a few extras: chorizo, thickener, chilli flakes, chopped cooked chicken, worcester sauce, italian seasoning, salt & black pepper. The basic recipe is unfortunately a bit too bland and watery if you're used to lots of flavour but it is a good base to start with.

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• hazel

  22 August 2012

  hazel commented on this recipe

  absolutely gorgeous, so easy to make, used green beans leeks carrots and onions, added a grated garlic clove and some chilli flakes. I used morrisons four cheese and red onion tortellini, and sprinkled pleny of parmesan on top. will definitely make again

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• hazel

  22 August 2012

  hazel rated this recipe

  

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• Pickletkd

  24 August 2012

  Pickletkd commented on this recipe

  amazing dish, i cooked the pasta for 5 mins as directed on the packet

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• Aleksandra

  03 September 2012

  Aleksandra rated and commented on this recipe

  

  Delicious and easy! What's not to like :-) ?

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• ericadee

  12 September 2012

  ericadee commented on this recipe

  Absolutely delicious and easy to make. I'll definitely be making it again.

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• queenofhearts89

  22 September 2012

  queenofhearts89 rated this recipe

  

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• Sandyshaw

  24 September 2012

  Sandyshaw rated and commented on this recipe

  

  Delicious ....

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• liz

  05 October 2012

  liz rated this recipe

  

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• Stace871

  08 October 2012

  Stace871 commented on this recipe

  I made this today. I did 100g frozen pease, 100g frozen peppers and half a tsp of chilli flakes. It was very well recieved

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• amandadeba

  17 October 2012

  amandadeba rated and commented on this recipe

  

  Very Tasty! I added some brussel sprouts to the veggie mix to give it more volume and 3 teaspoons of tomato purée to give it a bit more kick. I also sautéed some garlic with the onion. I agree with previous members, ricotta and spinach tortellini work best.

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• janeadamson

  20 October 2012

  janeadamson rated and commented on this recipe

  

  This was really tasty and very easy, the second time I made it I added chilli powder as suggested which added a bit of a kick. Going to try different flavours of pasta now.

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• kezwold

  03 November 2012

  kezwold rated and commented on this recipe

  

  Love this, I blend the children's and leave the veg whole for myself. Serve with garlic bread. Lovely :) I even send in soup flask for school packed lunches

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• StoneFruit

  07 November 2012

  StoneFruit rated and commented on this recipe

  

  My usually grumpy friends uttered a heartfelt 'thank you'.

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• Melville

  07 November 2012

  Melville rated and commented on this recipe

  

  Boom! Turn one star pasta into 4 star soup!!!

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• SpiceLover

  15 November 2012

  SpiceLover rated and commented on this recipe

  

  OK - so, I didn't exactly stay true to the recipe, but, credit where credit's due, I couldn't have made this delicious soup without the recipe and the comments. I replaced half the stock with the same amount of passata and replaced the frozen veg with a Tin of Spicy Mixed Beans (used Ricotta & Spinach Tortellini). This was really tasty and went down well with the whole family.

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• Biljana

  17 November 2012

  Biljana rated this recipe

  

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• gilldavies4

  22 November 2012

  gilldavies4 rated and commented on this recipe

  

  Our favourite weekend treat. Make this soup over and over again, it is a winner in our house

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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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