Spinach and Tomato Pasta Soup

Loaded with Italian flavours and very simple to make, this soup is…

Cooking Time

15 minutes




Heat 2 tablespoons of olive oil in a deep pan.

Finely dice 1 large onion, 2 carrots, 2 sticks of celery and 2 cloves of garlic and fry until soft.

Pour 1 litre of vegetable stock then add 2 cans of chopped tomatoes and stir.

Add 1 heaped tablespoon of green pesto.

Add 150g of Napolina Conchiglie Pasta

Mix in 1 teaspoon of dried thyme, 1 teaspoon of dried oregano and plenty of black pepper.

Cook for 10 minutes, stirring occasionally.

Add 200g of baby spinach and cook for a further minute.

Serve with plenty of Parmesan cheese or vegetarian hard cheese.


2 tablespoons Napolina Olive Oil

150g Napolina Conchiglie Pasta

2 x 400g cans Napolina Chopped Tomatoes

1 heaped tablespoon Green Pesto

1 litre of vegetable stock

1 large onion, finely diced

2 carrots, finely diced

2 celery sticks, finely diced

2 cloves of garlic, finely diced

1 teaspoon dried thyme

1 teaspoon dried oregano

200g baby spinach

30g Parmesan cheese or vegetarian hard cheese


Black pepper

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