Hearty pasta soup

Hearty pasta soup

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(338 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

  • 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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Jasmine Carroll's picture
Jasmine Carroll
17th Jan, 2020
This recipe is so good. I tweaked it though. I used 3 cheese tortellini, replaced the peas and beans with broccoli, added evaporated milk for creaminess, and I added vegetarian spicy Italian sausage, tomato paste, garlic and a pinch of sugarto cut the acidity. I basically did a different dish, but this as a foundation was perfect. It was delicious. Next time I want to use kale.
20th Nov, 2019
Such an easy one pot and a great way to use up any green veg. Has a really fresh summer flavour without the tomatoes too.
dutes8080's picture
7th Nov, 2019
Just like to say I have cooked this for a number of years now, always with the tortellini, but the other ingredients rotate as to what is in the fridge at the time. It is simple, quick and tasty and warming too, what more could you ask of a soup? A family favourite which will appear on our table several times through "The Soup Season". Absolutely delicious.
27th Apr, 2019
A regular weeknight meal, so quick and easy! I add a bit of pesto to give a bit of extra flavour!
GiSora's picture
19th Jan, 2019
Have made this loads of times now. One of my favourite soup recipe.
Steve Thompson's picture
Steve Thompson
9th Dec, 2018
I love this soup recipe to the point of being addicted to it. Instead of the frozen green beans I swap in a can of Cannellini beans and it works an absolute treat. A true mid-week pick me up meal. Delicious with Irish wheaten bread on the side also.
3rd Nov, 2018
I’ve made this twice now, both times using 2 cloves of garlic. Other half just had it for the 1st time and he went back for seconds and licked the bowl clean - I’ve never seen him do that! The basil makes all the difference and its great with garlic toast. This will be a regular on our menu now.
Chloe Yuen Year 8's picture
Chloe Yuen Year 8
2nd Nov, 2018
Im 22, This recipe was super simple and easy to make yet also super delicious. I made it for my dads birthday today a d he lov3d it .
9th Oct, 2018
This recipe is amazing, I’ve made it so many times now I felt it was only fair to rate it. It’s extremely versatile, pretty much anything goes, although I tend to add garlic, leek, broccoli, chilli, onion granules, italian seasoning along with some tomato paste to make it slightly more rich in flavour. I sometimes add a tin of cannellini beans too for some extra protein. Turns out great every time!
14th Apr, 2020
One of my favourite recipes! Every time I cook it turns out slightly different but always delicious and loved by everyone. Use whatever veg I have in the fridge, celery, leeks, mushrooms and red peppers all work well and help to bulk it out a bit. Add garlic, chilli flakes and sometimes Italian seasoning too!


4th Mar, 2019
What is the vegetable stock measurment?? And how much is 250 g of tortellini ? Thank you!
goodfoodteam's picture
7th Mar, 2019
Thanks for your question. It's 1 litre of vegetable stock and the tortellini is available in 250g packs in the fresh pasta section of the supermarket. Check the packaging to ensure you have the right size.
21st Sep, 2017
I am wondering, has anyone tried the recipe with a different type of pasta? Tortellini is not so common where I am.
goodfoodteam's picture
23rd Sep, 2017
Thanks for your question. You could use an alternative but it'll need to be fresh due to cooking times. Fresh tortelloni is available from most supermarkets and the filling really adds an extra dimension to this dish.
6th Feb, 2014
I like to add a clove of garlic, and instead of onion i use a leek for more flavor.
24th Jan, 2014
Add celery, bacon and garlic with the onions and carrots, peppers and courgette just before the tomatoes, and sun dried tomatoes, and dried herbs (rosemary, oregano, thyme). This makes it much tastier and a more satisfying dinner.
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