Hearty pasta soup

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

  • Prep:5 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 286
  • fat 9g
  • saturates 3g
  • carbs 44g
  • sugars 11g
  • fibre 6g
  • protein 11g
  • salt 0.88g


  • 1 tbsp olive oil
  • 2 carrots, chopped
  • 1 large onion, finely chopped
  • 1l vegetable stock
  • 400g can chopped tomatoes
  • 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


No basil - pesto will do
Can’t get hold of fresh basil? If you’ve got a tub of pesto in the fridge, stir a spoonful into the soup just before you serve it.Make it a bake
Ricotta & basil bake: Heat oven to 200C/fan 180C/ gas 6. Tip the pasta into a baking dish, season the tomatoes, stir in the basil, then spoon on top. In a bowl, combine the peas and beans, 250g tub ricotta and a handful grated Parmesan. Dot the mix over the pasta, scatter with more Parmesan, then bake for 20-25 mins until golden.


  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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