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 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....
21st Apr, 2013
I've made again and again. Always a pleaser and so easy.
17th Apr, 2013
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!
16th Apr, 2013
Like everyone says, simple to make a very delicious. My children love this as do I.
11th Apr, 2013
Loved it. Added tinned cherry tomatoes too. Will def make this again. :)
11th Apr, 2013
Loved it. Added tinned cherry tomatoes too. Will def make this again. :)
ccurrie's picture
11th Apr, 2013
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 :)
2nd Apr, 2013
Forgot to say, added half of a leek as well as Elisabeth suggested.
2nd Apr, 2013
My vegetarian partner goes crazy for Italian food and he simply loved this one. Since we like spicy meals, I added 2 sliced garlic cloves and a generous pinch of chili flakes to the onion. Also used some fresh parsley leaves, balsamic vinegar and a small bit of brown sugar to the sauce. Seasoned with black pepper. Used only frozen peas as I didn't have beans. Didn't use all the stock I think. It was absolutely delicious and will surely do again soon!!
25th Mar, 2013
Loved this soup, easy, quick, cheap and delicious! Changed I made: - Replaced carrot with leek, because I don't like carrots and leek gives soups a great flavour (added the leek at the same time as the other veg) - Added some tomato puree to thicken the liquid and for a richer tomato flavour - Added red beans for some extra protein and because they're yummy Just before adding the pasta, I spooned half into a plastic container, let it cool and put it in the fridge. The mext day, all I had to do was heat it, add pasta and boil a few more minutes, very convenient.


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