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

Ingredients

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

Tip

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.

Method

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.
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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