Name: Hearty Pasta Soup with Ricotta and Basil Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
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 (spinach and ricotta recommended); Handful of basil leaves (optional); Grated Parmesan or vegetarian alternative, to serve

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Introduction

This hearty pasta soup is a comforting and satisfying dish, perfect for warming up on a chilly day. It combines fresh vegetables, tender tortellini, and a rich tomato broth for a delicious meal in just under 30 minutes.

A white shallow bowl filled with a rich red tomato soup, topped with green peas, fresh green beans, and several pieces of yellow tortellini pasta that have a smooth texture. The soup has visible small pieces of vegetables and a light sprinkle of white grated cheese on top. The bowl sits on a matching white plate with a silver spoon resting beside it, all placed on a white marbled surface. Behind the bowl, there is a piece of toasted golden bread with a slightly rough texture and visible crumb. Photo taken with an iphone --ar 4:5 --v 7

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 (spinach and ricotta suggested)
Handful of basil leaves (optional)
Grated parmesan (or vegetarian alternative), to serve

Instructions

Step 1: 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.
Step 2: Pour in the vegetable stock and chopped tomatoes, then bring to a simmer. Let it cook gently for 10 minutes to develop the flavors.
Step 3: Add the frozen peas and beans to the soup with 5 minutes remaining, allowing them to cook through.

Step 4: Once the vegetables are tender, stir in the fresh tortellini. Bring the soup back to a boil, then reduce the heat and simmer for 2 minutes until the pasta is just cooked.
Step 5: If using, stir in the basil leaves. Season the soup with salt and pepper to taste.
Step 6: Serve the soup hot, topped with a sprinkling of grated parmesan and optional slices of garlic bread on the side.

Tips & Variations

If you don’t have fresh basil, stir in a spoonful of pesto just before serving for extra flavor.
Try turning the soup into a bake by placing the cooked pasta and tomatoes in a baking dish, seasoning, adding basil, and topping with a mixture of peas, beans, ricotta, and grated parmesan. Bake at 200C/fan 180C/gas 6 for 20-25 minutes until golden.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if the soup has thickened.

How to Serve

A white bowl filled with a rich, red broth soup layered with green peas, yellow tortellini pasta, and thin green beans scattered on top, sprinkled with white grated cheese; the bowl is placed on a white plate with a silver spoon resting beside it, and a slice of toasted bread with a golden brown crust leaning against the bowl, all set on a white marbled surface with a soft blue striped cloth slightly visible in the background, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of tortellini?

Yes, you can substitute tortellini with other fresh filled pasta or small shapes like gnocchi or small shells. Just adjust cooking times accordingly to ensure the pasta is tender.

Is this soup suitable for vegetarians?

Yes, this recipe is vegetarian-friendly, especially when using vegetarian parmesan alternatives. Just be sure your vegetable stock is free of animal products.