Big, Hearty Pasta Soup

5 from 1 reviews

This Big, Hearty Pasta Soup is the perfect easy, flexible meal for families with a range of appetites and who want to eat at different times, but also delicious and no fuss for a family meal all dining together.

Tweaked from a recipe in BBC Good Food.


  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 1 litre (1¾ pints) stock - chicken or vegetable
  • 400g (1lb) can chopped tomatoes - I used one with added herbs
  • 100g (4oz) frozen peas
  • 100g (4oz) sugarsnaps, each cut into 3 pieces
  • 1 x 198g (7oz) can sweetcorn, drained
  • 1-2 x 250g (9oz) packets fresh filled tortellini (I used pesto)
  • handful of basil leaves
  • shaved Parmesan (or vegetarian alternative), to serve
  • a few spoonfuls of pesto, to serve


  1. Heat the oil in a large pan, big enough to hold the soup. Fry the onion and carrots for 5 minutes or so, until they are starting to soften. Add the stock and the chopped tomatoes and allow to simmer for 5 minutes. Add the peas, sugarsnaps and sweetcorn and simmer for a further 5 minutes.
  2. At this stage, the soup can be left to cool ready to reheat and serve later.
  3. When you are ready to eat, bring the soup up to a steady boil and drop in the required amount of pasta. Simmer for 1-2 minutes or until the pasta is just cooked (less is better than more here as it will continue to cook in the soup).
  4. Serve drizzled with a little pesto (loosened with a touch of olive oil or reserved pasta water from the fridge if necessary), a sprinkling of basil and a generous shaving of Parmesan.

Keywords: soup, family, cosy, quick