Hearty pasta soup

Hearty pasta soup

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(260 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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15th Nov, 2012
OK - so, I didn't exactly stay true to the recipe, but, credit where credit's due, I couldn't have made this delicious soup without the recipe and the comments. I replaced half the stock with the same amount of passata and replaced the frozen veg with a Tin of Spicy Mixed Beans (used Ricotta & Spinach Tortellini). This was really tasty and went down well with the whole family.
7th Nov, 2012
Boom! Turn one star pasta into 4 star soup!!!
7th Nov, 2012
My usually grumpy friends uttered a heartfelt 'thank you'.
3rd Nov, 2012
Love this, I blend the children's and leave the veg whole for myself. Serve with garlic bread. Lovely :) I even send in soup flask for school packed lunches
20th Oct, 2012
This was really tasty and very easy, the second time I made it I added chilli powder as suggested which added a bit of a kick. Going to try different flavours of pasta now.
17th Oct, 2012
Very Tasty! I added some brussel sprouts to the veggie mix to give it more volume and 3 teaspoons of tomato purée to give it a bit more kick. I also sautéed some garlic with the onion. I agree with previous members, ricotta and spinach tortellini work best.
8th Oct, 2012
I made this today. I did 100g frozen pease, 100g frozen peppers and half a tsp of chilli flakes. It was very well recieved
24th Sep, 2012
Delicious ....
12th Sep, 2012
Absolutely delicious and easy to make. I'll definitely be making it again.
3rd Sep, 2012
Delicious and easy! What's not to like :-) ?


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