Hearty pasta soup

Hearty pasta soup

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(247 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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13th Feb, 2014
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!
11th Feb, 2014
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!
6th Feb, 2014
I really like this recipe it's quick, easy and tastes lovely.
5th Jan, 2014
Delicious and really easy to make! I always reheat the leftovers too
9th Nov, 2013
This is really really nice, simple to make and very tasty. Added some chilli flakes as suggested.
27th Sep, 2013
This is simply delicious!, so tasty and easy to make that it has become a favourite with our family
15th Aug, 2013
Was tasty and easy to make, but can't really give 5 stars unfortunately.
12th Jun, 2013
Five stars for simplicity and speed. A great way to turn tortellini into something much more satisfying and substantial.
22nd May, 2013
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?
13th May, 2013
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....


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