Vegetable pasta soup

    55 min

    This hearty vegetable soup makes a large quantity, making it perfect for freezing. You can also add leftover roast beef from your Sunday roast to give it extra heartiness. Substitute chicken or vegetable stock for the beef stock if desired. Serve with thick slices of granary bread for an easy and satisfying meal.

    82 people made this

    Serves: 8 

    • 2.25L beef stock
    • 450g passata
    • 1 (400g) tin chopped tomatoes
    • 4 carrots, chopped
    • 2 large potatoes, peeled and chopped
    • 3 sticks celery, chopped
    • 1 onion, chopped
    • 170g frozen sweetcorn kernels
    • 150g chopped fresh green beans
    • 1/4 tablespoon ground black pepper
    • 1/2 teaspoon salt
    • 170g pasta shells
    • 120g grated Cheddar cheese

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. In a large saucepan, combine the stock, passata, chopped tomatoes, carrots, potatoes, celery, onion, sweetcorn, green beans, pepper and salt. Bring to the boil over high heat. Reduce heat to medium-low, cover and simmer for 15 minutes.
    2. Stir in pasta and cook for an aditional 15 to 25 minutes or until pasta is tender. Adjust seasoning and serve hot with a sprinkle of Cheddar cheese on top.

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    Reviews in English (72)


    Yum! Just did this for dinner with leftover roast beef from yesterday and it was a big hit with the whole family. Really simple to do and a great Monday night supper. Left out the green beans and celery simply because I didn't have any, but added mushrooms instead and they worked just fine. Will deffinitely be cooking again!  -  12 Dec 2011


    Delicious! Lovely winter warmer & fantastic way to use up left over roast beef. Will definitely be making again  -  12 Jan 2011


    The soup was excellent, but next time I will leave out the pasta....gets too mushy. I'll prepare my pasta and then everyone can add however much pasta they want to their individual bowls.  -  04 Apr 2003  (Review from Allrecipes US | Canada)