Easy and Hearty Veggie Soup

• 300 ml passata (to taste or thicken)
• 500 ml vegetable stock (I used a strongly flavoured one)
• 250 g fresh tortellini (fresh filled pasta) or 250 g fresh ravioli (fresh filled pasta)
• 2 tomatoes
• 2 carrots (peeled and diced)
• 1 cup frozen vegetables (whatever you have to hand)
• 1 tablespoon olive oil
• 1 garlic clove, crushed (to taste)
• 1 shallot (roughly chopped)
• 1 teaspoon chili flakes (to taste)
• salt and pepper (to taste, I used a lot of pepper and not much salt)
• 14 cup grated parmesan cheese (vegetarian, for serving) (optional)

1. Put the oil, chopped shallot, crushed garlic and chopped carrot in a large saucepan.
2. Heat for 2-3 minutes stirring occasionally.
3. Add the passata and tomatoes, heat for 2-3 minutes, stir occasionally.
4. Add the hot vegetable stock and frozen vegetables.
5. Boil and then reduce to a gentle simmer for about 20 minutes.
6. Stir occasionally and taste for the thickness, adjust with more passata or stock as required.
7. Add the chilli flakes, salt and pepper to taste.
8. Add the pasta, simmer for 5 minutes (or as per packet instructions).
9. Serve - it is lovely with crusty bread and grated parmesan if you have it.

passata, fresh tortellini, tomatoes, carrots, frozen vegetables, olive oil, garlic, shallot, chili flakes, salt, parmesan cheese

Taken from www.food.com/recipe/easy-and-hearty-veggie-soup-294247 (may not work)