Tortellini vegetable soup recipe
Make a packet of pasta go further with this colourful tortellini vegetable soup. A creamy tomato soup is filled with spinach, sweet red peppers and cheesy pasta for a hearty and healthy one-pot meal.
See method- Serves 4
- 10 mins to prepare and 35 mins to cook
- 279 calories / serving
Ingredients
- 1 tbsp sunflower oil
- 1 red pepper, roughly chopped
- 1 onion, finely chopped
- 2 carrots, very finely diced
- 1 celery stick, finely chopped
- 2 garlic cloves, crushed
- 2 x 400g tins chopped tomatoes
- 4 tbsp low-fat crème fraîche
- 300g spinach and ricotta tortelloni
- 130g baby spinach
- 30g basil, roughly chopped
- Italian hard cheese or Parmesan, grated to serve
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Shop ingredientsEach serving contains
- Energy
- 1175kJ 279.0kcal
- Fat
- 9g
- Saturates
- 3g
- Salt
- 0.9g
- Sugars
- 17g
of the Reference intake
Carbohydrate 40.1gProtein 10.5gFibre 7.2g
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- Heat the oil in a large deep saucepan and add the red pepper. Fry over a high heat for 5 mins to soften, then remove and set aside.
- Add the onion, carrots and celery to the pan. Cook for 10 mins until softened, stirring regularly. Add the garlic and cook for 2 mins.
- Pour in the chopped tomatoes and 400ml water. Season well and simmer for 10 mins.
- Remove from the heat and use a hand blender to blitz until smooth.
- Stir in the crème fraîche, tortelloni, spinach, cooked red pepper and most of the chopped basil. Bring the soup to a simmer and cook for 5 mins until the pasta is tender and the spinach has wilted.
- Season the soup to taste and top with the cheese and remaining basil.
- See more Soup recipes
