Spicy pasta soup

Spicy pasta soup

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(15 ratings)

Prep: 10 mins Cook: 35 mins


Serves 4
Rustle up an Italian-style minestrone soup and individual tarts using ingredients from your storecupboard

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (without tarts)

  • kcal218
  • fat9g
  • saturates1g
  • carbs29g
  • sugars10g
  • fibre5g
  • protein7g
  • salt1.2g
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  • 1 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, finely chopped
  • 1 red chilli, deseeded and finely sliced
  • 800g can whole plum tomato
  • 1l vegetable stock
  • 100g broken spaghetti
  • 4 tbsp chopped pitted black olives
  • 2 tbsp chopped capers, drained and rinsed
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • large handful basil leaves, roughly torn, or 1 tbsp pesto



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


  1. Heat the oil in a large heavy-based saucepan. Add the onion and chilli, then cook for 10 mins until softened. Stir in the tomatoes, breaking up with a spoon as you go, then pour in the stock. Cover, bring to the boil, remove the lid, then simmer for 5 mins.

  2. Add the spaghetti, then simmer for 6-8 mins until it is just cooked. Stir in the olives, capers and basil or pesto, then serve drizzled with olive oil.

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Comments, questions and tips

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SimoneSCG's picture
5th Aug, 2016
Made this without capers and olives and it was still delicious. Used broken up angel hair spaghetti and it was just so delicate and tasty. :) Will definitely make this again.
19th Feb, 2013
This a great base for a minestrone soup. I used what I had in the cupboard & added chopped carrots, garlic & pasta tubes but left out the olive & capers. As I didn't have any fresh basil I replaced this with mixed herbs. I make a lot of soup & my husband said it was by far the best soup I had ever made.
15th Aug, 2012
Added red pepper and some Lea and Perrins, 'twas lovely.
11th Dec, 2011
Wasn't that impressed- saved the leftovers for lunch the following day- recooked, add lea and Perrins and some soft cheese to the saucepan. Delish!
4th Jul, 2011
Added carrot and courgette as well at the start. Was nice and easy but not amazing.
10th Feb, 2011
Soup was delicious and so easy to make! Will definately be using this recipe again!
24th Oct, 2010
Great, boyfriend and I loved it!!
23rd Oct, 2009
We love this soup - really filling and tasty. Low cal too.
7th Jun, 2009
Fabulous soup recipe! So quick and easy to prepare from storecupboard ingredients, really tasty, filling and adaptable too. It'as fast becoming a favourite for midweek meals.
Frantic Flapjack
25th Mar, 2009
Very good soup. I didn't have any olives so used half a tin of black eyed beans in their place and used macaroni instead of the spaghetti. Wasn't sure the tarts were going to be a good accompaniment, but they were a hit with the family and a bit different to serve with soup.


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10th Aug, 2016
Love this soup recipe-made it last night for myself & my partner & it went down a storm!I have nicknamed this soup 'puttastrone' as it's kind of a mix of minestrone and puttanesca sauce :) the recipe calls for a full red chilli but I only used half as the chilli I had was big & it was just the right amount of kick for us.oh and i finely chopped the olives & capers before adding them which worked really well.highly recommend!!
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