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Hearty pasta soup

Hearty pasta soup

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Do something different with a pack of tortellini. This filling soup is full of fibre and veg, plus it's low in fat. The perfect lunch or supper

  • Easily doubled
  • Easily halved
  • Freezable (before adding pasta)
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal286
fat9g
saturates3g
carbs44g
sugars11g
fibre6g
protein11g
low insalt0.88g
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Ingredients

  • 1 tbsp olive oil
  • 2 carrots, chopped
  • 1 large onion, finely chopped
  • 1l vegetable stock
  • 400g can chopped tomato
  • 200g frozen mixed peas and beans
  • 250g pack fresh filled tortellini (we used spinach and ricotta)
  • handful of basil leaves (optional)
  • grated parmesan (or vegetarian alternative), to serve

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
NO BASIL - PESTO WILL DO
Can’t get hold of fresh basil? If you’ve got a tub of pesto in the fridge, stir a spoonful into the soup just before you serve it.
MAKE IT A BAKE
Ricotta & basil bake: Heat oven to 200C/fan 180C/ gas 6. Tip the pasta into a baking dish, season the tomatoes, stir in the basil, then spoon on top. In a bowl, combine the peas and beans, 250g tub ricotta and a handful grated Parmesan. Dot the mix over the pasta, scatter with more Parmesan, then bake for 20-25 mins until golden.

Goes well with

Recipe from Good Food magazine, March 2008

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Overall rating

A star rating of 4.7 out of 5.354 ratings
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