Hearty pasta soup

A plate of food on a table Soup Recipes

Preparation and cooking time

  • Prep:5 mins
  • Cook:25 mins
  • 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

Nutrient Unit
kcal 286
fat 9g
saturates 3g
carbs 44g
sugars 11g
fibre 6g
protein 11g
salt 0.88g
Related:
Mushroom soup

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
Related:
Mushroom & potato soup

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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