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Tortellini vegetable soup recipe

Tortellini vegetable soup recipe

63 ratings

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
  • Healthy
  • Vegetarian


  • 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
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    9g 12%
  • Saturates

    3g 17%
  • Sugars

    17g 19%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 40.1g Protein 10.5g Fibre 7.2g


  1. 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.
  2. 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.
  3. Pour in the chopped tomatoes and 400ml water. Season well and simmer for 10 mins.
  4. Remove from the heat and use a hand blender to blitz until smooth.
  5. 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.
  6. Season the soup to taste and top with the cheese and remaining basil.

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