Description
Hearty pasta soup packed with vegetables, filled tortellini, and fresh herbs, perfect for a comforting and nutritious meal. This flavorful soup combines tender carrots, onion, peas, and beans with rich vegetable stock and tomatoes, finished with a sprinkling of Parmesan for an indulgent touch.
Ingredients
Scale
Main 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
Instructions
- Prepare the vegetables: Heat the olive oil in a large pan over medium heat. Add the chopped carrots and finely chopped onion, frying for about 5 minutes until they begin to soften and become fragrant.
- Add stock and tomatoes: Pour in the vegetable stock and the canned chopped tomatoes. Bring the mixture to a simmer and let it cook gently for 10 minutes to allow the flavors to meld together.
- Include peas and beans: With 5 minutes of simmering time left, add the frozen mixed peas and beans to the soup, stirring to incorporate and heat through until tender.
- Cook the tortellini: Once the vegetables are tender, stir in the fresh filled tortellini and bring the soup back to a boil. Simmer gently for 2 minutes or until the tortellini is cooked through but still tender.
- Add basil and season: If using, stir in the fresh basil leaves to infuse the soup with herbal notes. Season the soup to taste with salt and pepper.
- Serve: Ladle the hearty pasta soup into bowls, topping each with a generous sprinkle of grated Parmesan cheese. Serve with garlic bread slices for a perfect meal.
Notes
- If fresh basil is unavailable, stir in a spoonful of pesto just before serving for added flavor.
- To transform this soup into a comforting bake, preheat your oven to 200°C (fan 180°C, gas mark 6), transfer the pasta and tomato mixture to a baking dish, add basil, and top with a mix of peas, beans, ricotta, and Parmesan. Bake for 20-25 minutes until golden and bubbling.
- Vegetarian options are available by using vegetarian Parmesan alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Hearty pasta soup, tortellini soup, vegetarian soup, Italian soup, vegetable soup, quick soup recipe
