Hearty pasta soup

Hearty pasta soup

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(257 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 carrots, 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, questions and tips

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susannahgrammar's picture
9th Dec, 2011
Very easy and delicious. I was worried it wouldn't be filling enough for supper after a long day's work but added a but of tomato puree to thicken it up and it was perfect and warming.
8th Dec, 2011
I love this recipe. It is now a firm winter favourite. I always swap the chopped tomatos for creamed ones as it makes it taste a bit more soupy and less like a very saucy pasta dish.
7th Dec, 2011
Very, very easy to make. You really could do this with a frozen vegetable mix plus frozen tortellini. Add tinned tomatoes and broth from the cupboard and you are finished! Stirring in pesto at the end gives it a really fresh flavor. Excellent week night quick and healthy meal.
4th Dec, 2011
Tasty, filling soup. Can also use normal pasta instead of tortellini to lessen the calories if so desired. Also nice with a tablespoon of parmesan stirred into the soup before serving. Have also added bacon to this recipe was nice and please my meat loving husband :-)
17th Nov, 2011
Scrumptious will definately be making this again. Had some cauli left in the fridge so chucked that in as well. Great way to use up whatevers left in the fridge :)
14th Nov, 2011
30th Oct, 2011
In my view, not as good as the Tortellini & Pesto Minestrone on this site which is much, much tastier.
28th Oct, 2011
This has become a family favourite since I cooked it the first time; it's simple to make and delicious! I tried different flavours of tortellini, but I think the spinach and ricotta works best... DELICIOUS!!
28th Oct, 2011
Fresh, healthy and very tasty! I've made this twice now.
20th Oct, 2011
Very tasty. I used frozen mixed veg - which included carrots & sweetcorn. I also added a small tin of chick peas. Quick and easy to make. I will definitely be making this again and again!


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