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Hearty pasta soup

Hearty pasta soup

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(253 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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22nd Aug, 2012
absolutely gorgeous, so easy to make, used green beans leeks carrots and onions, added a grated garlic clove and some chilli flakes. I used morrisons four cheese and red onion tortellini, and sprinkled pleny of parmesan on top. will definitely make again
2nd Aug, 2012
My daughter made this last night and it was absolutely lovely. That said, she did add a few extras: chorizo, thickener, chilli flakes, chopped cooked chicken, worcester sauce, italian seasoning, salt & black pepper. The basic recipe is unfortunately a bit too bland and watery if you're used to lots of flavour but it is a good base to start with.
20th Jul, 2012
Made this for my mother and myself. We LOVED this recipe. Easy, packed full of veggies and loads of flavour. A winner with us.
18th Jun, 2012
This was great, even a few days later reheated. I used chicken stock because thats what I had and only used the veggies I like. Very tastey even without the basil. Would make again!
17th Jun, 2012
This is delicious! Really filling and warming without being stodgy. I like tortellini but never know what to do with it beyond boiling it and adding a bit of pesto so this is a nice change. I made it as per recipe apart from leaving out the carrot and tinned tomatoes because I didn't have them and instead used 4 medium tomatoes chopped and a squirt of tomato puree.
16th Jun, 2012
I used herb and garlic tortellini. it was yummy.
11th Jun, 2012
Delicious - so easy to make and tastes like restaurant standards.
17th May, 2012
made this today , served with crusty bread. F A N T A S T I C
9th May, 2012
This soup is absolutely gorgeous. I added some finely diced garlic sausage, this made it even better, if that were possible. I'll definitely make this again.
4th Apr, 2012
I love this! It always takes me a lot longer to cook through and reduce down a bit (we have induction hobs though so I tend to find this with soups and sauces that need reducing). Relatively quick to make for a filling, healthy supper - leftovers are still good for lunch the next day.


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