Vegetarian Tortellini Pasta Drop Soup

  • serves 4
  • Easy

Pasta for supper, again? Not with this delicious twist from the authors of the Little Green Kitchen by David Frenkiel and Luise Vindahl

Vegetarian Tortellini Pasta Drop Soup

A bag of fresh tortellini is a standard weekday rescue dish. But instead of cooking it in water, try cooking it directly in a simple tomato broth or soup. It gives the pasta a lot more flavour and saves on dishes. Our kids love it like this so hopefully yours will too.



  • olive oil 2 tbsp
  • onion 1, peeled and finely chopped
  • garlic cloves 2, peeled and finely chopped
  • tomato puree (paste) 2 tbsp
  • paprika 1 tsp
  • carrots 2 (150 g/5 oz), tops removed and peeled
  • celery stalks 2 (100 g/3 ½ oz), trimmed and rinsed
  • tin chopped tomatoes 400 g (14 oz)
  • good-quality vegetable stock 1 litre (34 fl oz/4 cups)
  • packet good-quality fresh tortellini of choice1 handful of basil, leaves only 250 g (9 oz)
  • basil, leaves only 1 handful
  • sea salt and freshly ground black pepper

To serve

  • grated parmesan
  • microgreens or sprouts
  • extra virgin olive oil


  • Step 1

    Heat the oil in a large lidded saucepan and saute the onion and garlic with the tomato puree and paprika over a medium-low heat for 5 minutes, or until the onion begins to soften.

  • Step 2

    Cut the carrots and celery into bite-size pieces, add them to the pan and saute for a further 5 minutes, or until the onion has softened.

  • Step 3

    Add the tomatoes and stock to the pan, season to taste with salt and pepper and bring to the boil.

  • Step 4

    Reduce the heat and simmer with the lid ajar for 15 minutes, or until the vegetables are cooked.

  • Step 5

    Add the tortellini to the pan and cook according to the packet instructions, before stirring through the basil.

  • Step 6

    Serve hot topped with a sprinkling of Parmesan, some micro greens and a drizzle of oil.

Adult upgrade: If you’re not a fan of tortellini, serve the soup over cooked quinoa and kale instead, or over chickpeas (garbanzos) and burrata/mozzarella.

A helping hand: Let the little ones help by peeling the carrots and chopping the celery into bite-size pieces with a kid-friendly knife. They can be in charge of stirring the broth and finishing the dish with a grating of Parmesan.


LITTLE GREEN KITCHEN: Simple vegetarian family recipes by David Frenkiel and Luise Vindahl (Hardie Grant, £22.00)