Hearty pasta soup

Hearty pasta soup

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(250 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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veggiegourmet
12th Jun, 2013
Five stars for simplicity and speed. A great way to turn tortellini into something much more satisfying and substantial.
renate-thema
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?
mrsmidge
13th May, 2013
5.05
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....
mrsmidge
13th May, 2013
5.05
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....
wallyfrenchchef
21st Apr, 2013
5.05
I've made again and again. Always a pleaser and so easy.
gillbaillie
17th Apr, 2013
5.05
A new family favourite! I added a half teaspoon of chilli flakes and used a drained tin of mixed beans (kidney beans, borlotti beans etc) along with frozen peas. Even after eating seconds there was some left over. Cheap, economical, tasty and healthy!
simone12
16th Apr, 2013
5.05
Like everyone says, simple to make a very delicious. My children love this as do I.
nuelck
11th Apr, 2013
5.05
Loved it. Added tinned cherry tomatoes too. Will def make this again. :)
nuelck
11th Apr, 2013
5.05
Loved it. Added tinned cherry tomatoes too. Will def make this again. :)
ccurrie's picture
ccurrie
11th Apr, 2013
5.05
Awesome soup! I usually chuck in some frozen broad beans and some diced courgette just to give it a bit extra bite. And I ALWAYS throw a parmesan rind into the pot as the soup is cooking, it makes all the difference, gives it added depth :)

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