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Cooking Time 30 minutes - Feeds 2

Stuffed pasta works so well in soups and is a great way to use shop-bought pasta, rather than just having it mixed into a pasta sauce.

You could use any type of pasta, but I used spicy sausage tortellini.


  • 1 stick of celery, chopped.

  • 1 onion, chopped.

  • 1 carrot, chopped.

  • 1 tbsp of nduja.

  • 1 chicken stock cube.

  • 400g tin of tomatoes.

  • 400g tin of cannellini beans.

  • 300g of stuffed pasta, I used spicy sausage tortellini.


  • Grated parmesan.

  • Fresh basil.

  • Chilli flakes.

  • Olive oil.


  1. Coat the bottom of a large saucepan with enough olive oil. Add the onions, celery, and carrots. Season with salt and pepper. Cook over low heat for 10 minutes, or until the vegetables start to soften.

  2. Stir in the nduja and cook for another minute. Add the stock cube, then the tin of tomatoes. Fill the empty tomato tin with water and pour it into the saucepan. Allow the soup to simmer for 10-15 minutes, or until the vegetables are tender.

  3. Drain the beans and add them to the soup, along with the pasta. Simmer for another five minutes. Finally, garnish with grated Parmesan, fresh basil, chili flakes, and a drizzle of olive oil.


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