Spicy pasta soup

Prep: 10 mins Cook: 35 mins

Easy

Serves 4
Rustle up an Italian-style minestrone soup and individual tarts using ingredients from your storecupboard

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (without tarts)

  • kcal218
  • fat9g
  • saturates1g
  • carbs29g
  • sugars10g
  • fibre5g
  • protein7g
  • salt1.2g
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Ingredients

  • 1 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, finely chopped
  • 1 red chilli, deseeded and finely sliced
  • 800g can whole plum tomato
  • 1l vegetable stock
  • 100g broken spaghetti
  • 4 tbsp chopped pitted black olives
  • 2 tbsp chopped caper, drained and rinsed
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • large handful basil leaves, roughly torn, or 1 tbsp pesto
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  1. Heat the oil in a large heavy-based saucepan. Add the onion and chilli, then cook for 10 mins until softened. Stir in the tomatoes, breaking up with a spoon as you go, then pour in the stock. Cover, bring to the boil, remove the lid, then simmer for 5 mins.

  2. Add the spaghetti, then simmer for 6-8 mins until it is just cooked. Stir in the olives, capers and basil or pesto, then serve drizzled with olive oil.

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Comments, questions and tips

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Comments (11)

SimoneSCG's picture
5

Made this without capers and olives and it was still delicious. Used broken up angel hair spaghetti and it was just so delicate and tasty. :) Will definitely make this again.

babs60's picture
5

This a great base for a minestrone soup. I used what I had in the cupboard & added chopped carrots, garlic & pasta tubes but left out the olive & capers. As I didn't have any fresh basil I replaced this with mixed herbs. I make a lot of soup & my husband said it was by far the best soup I had ever made.

katelewis1007's picture
4

Added red pepper and some Lea and Perrins, 'twas lovely.

retrovicky's picture
4

Wasn't that impressed- saved the leftovers for lunch the following day- recooked, add lea and Perrins and some soft cheese to the saucepan.

Delish!

bethocallaghan's picture
3

Added carrot and courgette as well at the start. Was nice and easy but not amazing.

rachyp's picture
5

Soup was delicious and so easy to make! Will definately be using this recipe again!

careyjelli's picture
5

Great, boyfriend and I loved it!!

globaholic's picture
5

We love this soup - really filling and tasty. Low cal too.

jaqui_sampson's picture
5

Fabulous soup recipe! So quick and easy to prepare from storecupboard ingredients, really tasty, filling and adaptable too. It'as fast becoming a favourite for midweek meals.

Frantic Flapjack's picture
4

Very good soup. I didn't have any olives so used half a tin of black eyed beans in their place and used macaroni instead of the spaghetti. Wasn't sure the tarts were going to be a good accompaniment, but they were a hit with the family and a bit different to serve with soup.

liezeldutoit's picture
4

I really liked this sopu. I was a bit worried that my hubby wouldn't, but he surprised me by telling me he liked it before I even asked. I sprinkled some parmesan on top before serving, lovely.

Questions (0)

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Tips (1)

geezo's picture
5

Love this soup recipe-made it last night for myself & my partner & it went down a storm!I have nicknamed this soup 'puttastrone' as it's kind of a mix of minestrone and puttanesca sauce :) the recipe calls for a full red chilli but I only used half as the chilli I had was big & it was just the right amount of kick for us.oh and i finely chopped the olives & capers before adding them which worked really well.highly recommend!!