Hearty pasta soup

Hearty pasta soup

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(325 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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spottycups's picture
14th Jun, 2018
I made this last night and absolutely loved it! So quick and easy, really tasty, healthy, and a big hit all round. It could be easily adapted to whatever veg, etc you need to use too - I added some celery and garlic with the onion and carrots and also chucked in a couple of handfuls of spinach in near the end with the pasta. Delicious!
Ariana Davies's picture
Ariana Davies
4th Feb, 2018
Great dish that you can alter easily if needed, depending on what you have. We use courgette, celery and green beans, and stir pesto in to the soup. So yummy, we always go back to this recipe!
9th Nov, 2017
Lovely dish that you can bump up quite a bit with extra veg. I've added chorizo and chili as recommended by others. Delicious with garlic bread.
18th Oct, 2017
Good earthy winter dish. Next time, add a bit of red wine may be . Easy and fast
11th Oct, 2017
Excellent .Did exactly as recipe just added some harissa for spice.
CotswoldMummy's picture
9th Aug, 2017
Brilliant recipe. Made this last night and took a risk as my 13 year old really dislikes soup. I made it a bit thicker though by adding in some tomato puree and I also added some chilli flakes like others have suggested. Only used frozen peas so this is a perfect recipe to use up veg that you have in or want to use up. I used Four Cheese Tortellini and frozen chilli flakes for ease. Gorgeous...will definitely be making again very soon.
20th Jun, 2017
This is one of our go to recipes and we do it at least a couple of times a month. The amount does us for two days and it always tastes better on the second due to the flavours developing. We chop a chilli into it for a bit of added heat but the base is so simple that you could play about with it and add just about anything to make it different. We've also added chopped leftover chicken or ham to make it slightly different. Would definitely recommend as a cheap and healthy supper.
14th May, 2017
A family favourite. Even my what-no-meat farmer husband eats it! I usually add any veg I have and just cut it up fairly small and around the same size so it all cooks at the same rate and then you can eat it with a spoon. We always have it with a good dollop of pesto on the top of each bowl and they like those part baked baguettes cooked and warm for dipping in. I tend to get the soup part ready the day before (I leave it on the hob) and chop all the veg into a tub in the fridge. Then when I get in from work I can heat the soup fairly quickly and add the veg and pasta so it becomes a quick mid week meal.
31st Mar, 2017
My friend Kyle might like this, although he didn't like my roasted Zwebacks
16th Mar, 2017
This recipe is so great. Feels healthy and substantial - great to knock up after work!


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