Name: Hearty Pasta Soup with Spinach and Ricotta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 2 carrots, chopped; 1 large onion, finely chopped; 1 liter vegetable stock; 400g can chopped tomatoes; 200g frozen mixed peas and beans; 250g pack fresh filled tortellini (spinach and ricotta recommended); Handful of basil leaves (optional); Grated Parmesan cheese (or vegetarian alternative), to serve

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Introduction

This hearty pasta soup is a comforting, flavorful blend of fresh vegetables, tender tortellini, and rich tomato broth. Perfect for a cozy meal, it combines simple ingredients to create a satisfying dish that’s easy to prepare and delicious to enjoy.

A white bowl filled with a rich tomato broth soup containing small pieces of green peas, orange carrot slices, and yellow tortellini pasta. The soup shows some sprinkled white cheese on top and fresh green herbs scattered throughout. The bowl is placed on a white plate with a shiny silver spoon resting beside it. Behind the bowl, there is a piece of toasted bread with melted butter on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
2 carrots, chopped
1 large onion, finely chopped
1 litre vegetable stock
400g can chopped tomatoes
200g frozen mixed peas and beans
250g pack fresh filled tortellini (spinach and ricotta recommended)
Handful of basil leaves (optional)
Grated Parmesan or vegetarian alternative, to serve

Instructions

Step 1: Heat the olive oil in a large pan over medium heat. Add the chopped carrots and onion, frying for about 5 minutes until they start to soften.
Step 2: Pour in the vegetable stock and canned chopped tomatoes. Bring to a simmer and cook for 10 minutes to allow the flavors to develop.
Step 3: Add the frozen peas and beans with about 5 minutes left to cook. Continue simmering until the vegetables are tender.
Step 4: Stir in the fresh tortellini and return the soup to a gentle boil. Cook for 2 more minutes or until the pasta is just tender.
Step 5: If using, stir in the basil leaves for a fresh burst of flavor. Season the soup with salt and pepper to taste.
Step 6: Ladle the soup into bowls and sprinkle generously with grated Parmesan or your preferred vegetarian alternative. Serve with slices of garlic bread if you like.

Tips & Variations

If you don’t have fresh basil, stirring in a spoonful of pesto just before serving adds wonderful aroma and flavor.
For a delicious alternative, use this soup as a base for a ricotta and basil bake by mixing the pasta with ricotta and Parmesan, then baking until golden.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. If the soup thickens on standing, add a splash of water or stock to loosen it before reheating.

How to Serve

The image shows a white bowl filled with a warm soup that has about three layers: the base layer is a rich, reddish-orange broth, the middle layer has green peas and green beans adding bright green spots, and the top layer is made of small yellow tortellini floating evenly on the surface. A bit of grated cheese is sprinkled on top, adding a light white texture. The bowl sits on a white plate with a silver spoon resting on it, and a slice of toasted bread with a golden crust leans against the bowl. The background is a white marbled texture with a soft, neutral cloth in the back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of tortellini?

Yes, small pasta shapes like ditalini, mini shells, or even broken spaghetti work well. Adjust the cooking time accordingly so the pasta is tender but not overcooked.

Is this soup suitable for vegetarians?

Absolutely! Using vegetable stock and vegetarian cheese ensures the soup is 100% vegetarian. Just double-check your tortellini filling if you have dietary restrictions.