Hearty pasta soup

Hearty pasta soup

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(244 ratings)

Prep: 5 mins Cook: 25 mins


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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  • 1 tbsp olive oil
    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



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

  • 1 large onion, finely chopped



    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



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


  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 (247)

bekkifoy's picture

I loved making this. The recipe was so simple. I was a little skeptical as first about the amount of stock required but all is well needed. The dish tasted great. After reading the comments I will be sure to try adding chilli flakes next time!

RichieBoo's picture

When I first started to put this dish together I didn't think it was going to be any good. HOWEVER!! This turned out fantastic!! Even gets a WoW from me and my critical diners requested that it appears again on my menu. Extremely tasty and only use quality tortellini for the best results. 5*

w3ndy2's picture

As others have done I used this as a base but added celery, paprika and smoked paprika, garlic, a can of sweetcorn and diced chorizo. I also let it simmer for an hour as I don't like crunchy bits in my soup. It was absolutely delicious. Took leftovers to work the next day and caused quite a bit of envy at the yummy smell it emitted!

SimoneSCG's picture

Love this recipe. Didnt realise I had no carrots though until the onions were already in the pan, so instead I added garlic, small chunks or broccoli and a little fresh chilli. It was perfect. Used peas from the pods as well which were a very nice sweet hint and a bit of oregano from the garden. Lovely!

Joesyjo's picture

I have made this a few times now. Have the same problem with the carrots. I have chopped them up really small and they still take forever to cook. I will try frozen veg as others have suggested in future.
Other than that this recipe is delicious and very filling!

Shaun Edmonds's picture

I blanch my carrot's first and use the water to make my stock. Also you can use a bag of frozen mirepoix at the start and saute it in olive oil if you don't want the carrot's too chunky.

mrp55's picture

This was wonderful! I also cook with what I have available so used chicken stock, tortellini with porcini mushroom filling, and baby lima beans for substitutes. As suggested I added celery, garlic, parmesan rind, chili flakes, and a dash of Tapatio. I will make this again. But, it will probably be different!

CKATE's picture

Made this yesterday, it feeds a lot more then 4 people, very delicious and easy to throw together after work if you don't feel like a big meal

bethnnath's picture


We also added garlic, sweetcorn and a touch of tomato puree. Very tasty and very filling will definitely be having again

rhapsodyinc's picture

I love this, I added garlic and used basil pesto and a grating of parmesan to finish off.

FrankiePants5's picture

I added in 2 cloves of garlic, half a teaspoon of chilli flakes, splurge of tomato puree, splash of tabasco and some red lentils. It was absolutely delicious, i was dubious to wether my other half would like it but he loved it and so did I! Will definitely be making it again.

gillbaillie's picture

A firm family favourite which is different every time I make it as I add whatever is in the fridge and whatever pasta I happen to have. However I always add a few chilli flakes, some smoked paprika and a pinch of sugar and it always tastes great! Btw I always use frozen mixed vegetables which include carrots rather than fresh ones and they cook fine.

mc1nnty's picture

made this dish for a hearty mid week meal >> nobody else has commented on this part of the dish but when i cooked it the carrots they were rock hard even when i had cut them into dice size pieces and cooked them about half hour more than advised ? that aside it was a very tasty healthy dish would do again but maybe substitute the carrots for something that cook quicker :)

pollyparrot2's picture

I have always had this problem with recipes asking for chopped carrots, so now I use small/slim carrots and slice them thinly for such recipes and it always works out fine.

emmas29's picture

I made this for 2 so halved all the ingredients. Having read through the comments I added a small leek, a branch of celery, some frozen sweetcorn and some thinly sliced mini peppers (red, orange and yellow). I used dried basil and a hefty dose of chilli flakes (I will use fresh next time I think). I also threw the rind from the parmesan into the pot to add depth, as suggested in an earlier comment (a brilliant tip that I will use again and again).
The result was utterly delicious. My mother is recovering from major surgery and has little appetite, but she finished the whole bowl !!!

koomalesh's picture

Made this for lunch last Saturday and it was delicious despite all of us being meat lovers! Very simple to do. Though, I must say the above recipe sufficiently serves 3 people (1 male and 2 females portion) and not 4.

Cooking Freak's picture

Just made this for lunch, it seemed to go down well with everyone. I also added 1 glove of chopped garlic with the onion and carrot. I think next time I will also add some chopped celery at the beginning and some chopped flat leaf parsley with the basil at the end.

donnadrew's picture

I tried this today for hungry workers and it went down a storm! I added a small leek, a clove of crushed garlic, some dried oregano, a splodge of tomato puree & a small potato diced finely, to thicken. I used a 500g carton of passata with 900ml chicken stock. Amazingly we had spinach & ricotta tortellini sitting in the fridge. It was superb, and will definitely be a keeper!

tassipadeiro's picture

Very simple but delicious! I added a smoked sausage and it gave a special taste (bought in a Polish market). Instead of the beans I used lentils, and I didn't use the vegetable stock - only spices: black pepper, oregano, dried parsley... great!

salr's picture

I really like this recipe it's quick, easy and tastes lovely.


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Tips (2)

salr's picture

I like to add a clove of garlic, and instead of onion i use a leek for more flavor.

rhl500's picture

Add celery, bacon and garlic with the onions and carrots, peppers and courgette just before the tomatoes, and sun dried tomatoes, and dried herbs (rosemary, oregano, thyme). This makes it much tastier and a more satisfying dinner.