Hearty pasta soup

Hearty pasta soup

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(248 ratings)

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

  • 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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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.

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Comments, questions and tips

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joannalucy72
14th May, 2017
5.05
A family favourite. Even my what-no-meat farmer husband eats it! I usually add any veg I have and just cut it up fairly small and around the same size so it all cooks at the same rate and then you can eat it with a spoon. We always have it with a good dollop of pesto on the top of each bowl and they like those part baked baguettes cooked and warm for dipping in. I tend to get the soup part ready the day before (I leave it on the hob) and chop all the veg into a tub in the fridge. Then when I get in from work I can heat the soup fairly quickly and add the veg and pasta so it becomes a quick mid week meal.
JimsDinners1956
31st Mar, 2017
My friend Kyle might like this, although he didn't like my roasted Zwebacks
kazzaeb
16th Mar, 2017
5.05
This recipe is so great. Feels healthy and substantial - great to knock up after work!
tchadfield
2nd Feb, 2017
5.05
This recipe is my favourite out of all of the site. Purely as it is cheap, simple and easy to make. We grate cheddar on the top (it works) and savour every minute. Use a good stock and season well then you won't look back.
bekkifoy
3rd Jan, 2017
5.05
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
1st Dec, 2016
5.05
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
21st Oct, 2016
5.05
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
SimoneSCG
6th Sep, 2016
3.8
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
5th Apr, 2016
5.05
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
Shaun Edmonds
27th Oct, 2016
3.8
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.

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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.