Hearty pasta soup

Hearty pasta soup

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(224 ratings)

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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

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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.

Recipe from Good Food magazine, March 2008

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Comments

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

FrankiePants5's picture
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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
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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
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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 :)

emmas29's picture
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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
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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
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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
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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
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I really like this recipe it's quick, easy and tastes lovely.

Shepherd8's picture

Delicious and really easy to make! I always reheat the leftovers too

salbots's picture

This is really really nice, simple to make and very tasty. Added some chilli flakes as suggested.

denidax's picture
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This is simply delicious!, so tasty and easy to make that it has become a favourite with our family

lilitd's picture
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Was tasty and easy to make, but can't really give 5 stars unfortunately.

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

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