Hearty pasta soup

Hearty pasta soup

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(330 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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2nd Feb, 2017
This recipe is my favourite out of all of the site. Purely as it is cheap, simple and easy to make. We grate cheddar on the top (it works) and savour every minute. Use a good stock and season well then you won't look back.
3rd Jan, 2017
I loved making this. The recipe was so simple. I was a little skeptical as first about the amount of stock required but all is well needed. The dish tasted great. After reading the comments I will be sure to try adding chilli flakes next time!
1st Dec, 2016
When I first started to put this dish together I didn't think it was going to be any good. HOWEVER!! This turned out fantastic!! Even gets a WoW from me and my critical diners requested that it appears again on my menu. Extremely tasty and only use quality tortellini for the best results. 5*
21st Oct, 2016
As others have done I used this as a base but added celery, paprika and smoked paprika, garlic, a can of sweetcorn and diced chorizo. I also let it simmer for an hour as I don't like crunchy bits in my soup. It was absolutely delicious. Took leftovers to work the next day and caused quite a bit of envy at the yummy smell it emitted!
SimoneSCG's picture
6th Sep, 2016
Love this recipe. Didnt realise I had no carrots though until the onions were already in the pan, so instead I added garlic, small chunks or broccoli and a little fresh chilli. It was perfect. Used peas from the pods as well which were a very nice sweet hint and a bit of oregano from the garden. Lovely!
Joesyjo's picture
5th Apr, 2016
I have made this a few times now. Have the same problem with the carrots. I have chopped them up really small and they still take forever to cook. I will try frozen veg as others have suggested in future. Other than that this recipe is delicious and very filling!
Shaun Edmonds's picture
Shaun Edmonds
27th Oct, 2016
I blanch my carrot's first and use the water to make my stock. Also you can use a bag of frozen mirepoix at the start and saute it in olive oil if you don't want the carrot's too chunky.
22nd Mar, 2016
This was wonderful! I also cook with what I have available so used chicken stock, tortellini with porcini mushroom filling, and baby lima beans for substitutes. As suggested I added celery, garlic, parmesan rind, chili flakes, and a dash of Tapatio. I will make this again. But, it will probably be different!
12th Nov, 2015
Made this yesterday, it feeds a lot more then 4 people, very delicious and easy to throw together after work if you don't feel like a big meal
21st Apr, 2015
Delicious We also added garlic, sweetcorn and a touch of tomato puree. Very tasty and very filling will definitely be having again


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