Hearty pasta soup
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
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
- 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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