Hearty pasta soup

Name: Hearty pasta soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 2 carrots chopped; 1 large onion finely chopped; 1 l vegetable stock; 400 g can chopped tomato; 200 g frozen mixed peas and beans; 250 g pack fresh filled tortellini; 1 handful of basil leaves; 1 grated parmesan

Prep: 15 minsCook: 25 mins

Prep

15 mins

Cook

25 mins

Servings

Difficulty

Medium

Gluten-FreeDairy-FreeVegetarianVeganNut-FreeEgg-Free

(0)

This is my go to recipe when I want something comforting but don't have much time. It comes together in just 40 minutes from start to finish, making it perfect for a weeknight dinner. The beauty of this soup is how simple it is to throw together, plus it's incredibly budget friendly since it relies on pantry staples and frozen vegetables. Tomatoes are packed with lycopene, a powerful antioxidant that's great for your heart health. The creamy tortellini makes it feel indulgent while the fresh basil adds a bright finishing touch that takes it from ordinary to something special.

Ella x

Ingredients

Servings:

1 tbspolive oil
12 carrots chopped
1 largeonion finely chopped
1 lvegetable stock
400 gcan chopped tomato
200 gfrozen mixed peas and beans
250 gpack fresh filled tortellini(we used spinach and ricotta)
1 handfulof basil leaves(optional)
1grated parmesan(or vegetarian alternative), to serve)

Detail level

Instructions

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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