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Hearty pasta soup

Ingredients Required:

1kg Carrots (s)



1kg Onions (Brown)(s)



1 Basil (60G Pack)(s)



Olive Oil, Vegetable Stock
Grated Parmesan or vegetarian alternative
Canned Chopped Tomatoes
Frozen Mixed Peas and Beans
Fresh Filled Tortellini (Spinach and Ricotta)



  • 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



  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 mins. Add the peas and beans with 5 mins to go.
  2. 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.