Hearty pasta soup Learn now
Do something different with a pack of tortellini. This filling soup is full of fibre and veg, plus it’s low in fat. The perfect lunch or supper
Ingredients
● 1 tbsp olive oil
● 2 carrots, chopped
● 1 large onion, finely chopped
● 1l vegetable stock
● 400g can chopped tomato
● 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
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Method
STEP 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.
STEP 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.
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