“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”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 2 carrots, chopped
  • 1 large onion, finely chopped
  • 4 12 cups vegetable stock
  • 1 (14 ounce) can chopped tomatoes
  • 7 ounces frozen peas (or rinsed canned beans)
  • 9 ounces fresh filled tortellini (choose non meat filling for a vegetarian soup )
  • 12 cup basil leaves (optional)
  • grated parmesan cheese

Directions

  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 minutes Add the peas or beans with 5 mins to go.
  2. Once veggies are 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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