Description
This hearty pasta soup is a comforting and nutritious dish combining tender vegetables, flavorful tomatoes, and filled tortellini in a savory vegetable stock base. Enhanced with fresh basil and topped with grated Parmesan, it makes a perfect warming meal for any day. The soup can also be transformed into a delicious ricotta and basil bake for a satisfying twist.
Ingredients
Scale
Main 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
Instructions
- Prepare Vegetables: Heat the olive oil in a pan over medium heat. Add the chopped carrots and finely chopped onion, frying for 5 minutes until they start to soften and release their aroma.
- Add Stock and Tomatoes: Pour in the vegetable stock and canned chopped tomatoes. Stir to combine, then bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
- Add Frozen Peas and Beans: With about 5 minutes left on the simmer, add the frozen mixed peas and beans to the pot. Continue to cook until the vegetables are tender.
- Cook Tortellini: Stir in the fresh filled tortellini. Bring the soup back to a boil, then reduce heat to simmer for 2 minutes until the tortellini are just cooked through.
- Finish with Basil and Seasoning: Stir in the fresh basil leaves if using. Season the soup with salt and pepper to taste. Serve hot in bowls, topped with grated Parmesan and accompanied by slices of garlic bread for a complete meal.
Notes
- If fresh basil is unavailable, stir in a spoonful of pesto just before serving for added flavor.
- For a twist, turn the soup into a ricotta and basil bake by transferring pasta and sauce into a baking dish, topping with a mixture of peas, beans, ricotta, and Parmesan, then baking at 200°C (fan 180°C) for 20-25 minutes until golden and bubbly.
- Fresh filled tortellini can be substituted with other filled pastas like ravioli if preferred.
- To keep this recipe vegetarian, use a vegetarian Parmesan alternative or omit cheese when serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: hearty pasta soup, tortellini soup, vegetable soup, Italian soup, vegetarian soup
