Pasta soup

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Pasta soup

A low-fat and fibre rich blend of soup and pasta.

Preparation time: 30 mintues


  • 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 fresh filled tortellini
  • Basil leaves (optional)

Grated cheese


  • Heat oil in a pan and fry the chopped carrots and onions until they soften. Add the prepared vegetable stock and tomatoes and then simmer for ten minutes.
  • Add the peas and beans. Once it becomes tender, add the tortellini pasta and stir it.
  • Return to the boil and simmer for two minutes until the pasta is just cooked.
  • Stir in the basil, if using.
  • Add grated cheese as toppings when you serve. It goes well with slices of garlic bread.