Hearty pasta soup

Hearty pasta soup

By Good Food
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(309 ratings)
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Prep: 5 mins Cook: 25 mins

Easy

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

  • before adding pasta
  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal286
  • fat9g
  • saturates3g
  • carbs44g
  • sugars11g
  • fibre6g
  • protein11g
  • salt0.88g
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Ingredients

  • 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 carrots, chopped
    Carrot

    Carrot

    ka-rot

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

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    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
    Peas

    Peas

    p-ees

    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

    Parmesan

    parm-ee-zan

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

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 Tip

    No basil - pesto will do

    Can’t get hold of fresh basil? If you’ve got a tub of pesto in the fridge, stir a spoonful into the soup just before you serve it.

  • Recipe Tip

    Make it a bake

    Ricotta & basil bake: Heat oven to 200C/fan 180C/ gas 6. Tip the pasta into a baking dish, season the tomatoes, stir in the basil, then spoon on top. In a bowl, combine the peas and beans, 250g tub ricotta and a handful grated Parmesan. Dot the mix over the pasta, scatter with more Parmesan, then bake for 20-25 mins until golden.

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Comments, questions and tips

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clairemac89
27th Apr, 2019
5.05
A regular weeknight meal, so quick and easy! I add a bit of pesto to give a bit of extra flavour!
GiSora's picture
GiSora
19th Jan, 2019
5.05
Have made this loads of times now. One of my favourite soup recipe.
Steve Thompson's picture
Steve Thompson
9th Dec, 2018
5.05
I love this soup recipe to the point of being addicted to it. Instead of the frozen green beans I swap in a can of Cannellini beans and it works an absolute treat. A true mid-week pick me up meal. Delicious with Irish wheaten bread on the side also.
jacksprattt
3rd Nov, 2018
5.05
I’ve made this twice now, both times using 2 cloves of garlic. Other half just had it for the 1st time and he went back for seconds and licked the bowl clean - I’ve never seen him do that! The basil makes all the difference and its great with garlic toast. This will be a regular on our menu now.
Chloe Yuen Year 8's picture
Chloe Yuen Year 8
2nd Nov, 2018
5.05
Im 22, This recipe was super simple and easy to make yet also super delicious. I made it for my dads birthday today a d he lov3d it .
Mishalish
9th Oct, 2018
5.05
This recipe is amazing, I’ve made it so many times now I felt it was only fair to rate it. It’s extremely versatile, pretty much anything goes, although I tend to add garlic, leek, broccoli, chilli, onion granules, italian seasoning along with some tomato paste to make it slightly more rich in flavour. I sometimes add a tin of cannellini beans too for some extra protein. Turns out great every time!
Bd12
2nd Oct, 2018
5.05
One of my favourite recipes! Every time I cook it turns out slight different but always delicious and loved by everyone. Use whatever veg I have in the fridge, celery, leeks, mushrooms and red peppers all work well and help to bulk it out a bit. Add garlic, chilly flakes and sometimes Italian seasoning too!
spottycups's picture
spottycups
14th Jun, 2018
5.05
I made this last night and absolutely loved it! So quick and easy, really tasty, healthy, and a big hit all round. It could be easily adapted to whatever veg, etc you need to use too - I added some celery and garlic with the onion and carrots and also chucked in a couple of handfuls of spinach in near the end with the pasta. Delicious!
Ariana Davies's picture
Ariana Davies
4th Feb, 2018
5.05
Great dish that you can alter easily if needed, depending on what you have. We use courgette, celery and green beans, and stir pesto in to the soup. So yummy, we always go back to this recipe!
tbay252
9th Nov, 2017
5.05
Lovely dish that you can bump up quite a bit with extra veg. I've added chorizo and chili as recommended by others. Delicious with garlic bread.

Pages

Goodeats0606
4th Mar, 2019
What is the vegetable stock measurment?? And how much is 250 g of tortellini ? Thank you!
goodfoodteam's picture
goodfoodteam
7th Mar, 2019
Thanks for your question. It's 1 litre of vegetable stock and the tortellini is available in 250g packs in the fresh pasta section of the supermarket. Check the packaging to ensure you have the right size.
Thani
21st Sep, 2017
I am wondering, has anyone tried the recipe with a different type of pasta? Tortellini is not so common where I am.
goodfoodteam's picture
goodfoodteam
23rd Sep, 2017
Thanks for your question. You could use an alternative but it'll need to be fresh due to cooking times. Fresh tortelloni is available from most supermarkets and the filling really adds an extra dimension to this dish.
salr
6th Feb, 2014
5.05
I like to add a clove of garlic, and instead of onion i use a leek for more flavor.
rhl500
24th Jan, 2014
4.05
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.
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