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Warming Tomato & Chilli Soup

with Ditali Pasta & Parsley
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
275 kcal
Protein
: 
10.7g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • May contain traces of allergens
  • Celery
  • Soya
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Onion

1 unit(s)

Courgette

(May contain traces of: Celery)

1 bunch(es)

Flat Leaf Parsley

2 unit(s)

Garlic Clove

90 grams

Ditali Pasta

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Milk)

1 carton(s)

Passata di Pomodoro

10 grams

Vegetable Stock Paste

25 grams

Sun-Dried Tomato Paste

1 pinch

Chilli Flakes

Not included in your delivery

250 milliliter(s)

Water

¼ tsp

Honey

Energy (kJ)1152 kJ
Energy (kcal)275 kcal
Fat3.1 g
of which saturates0.5 g
Carbohydrate51.3 g
of which sugars15.6 g
Dietary Fibre5.8 g
Protein10.7 g
Salt1.9 g
Potassium96.6 mg
Calcium54 mg
Iron1.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Knife
•Large Saucepan

Instructions

1

a) Boil a full kettle.

b) Halve, peel and thinly slice the onion.

c) Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.

d) Roughly chop the flat leaf parsley (stalks and all).

e) Peel and grate the garlic (or use a garlic press).

2

a) Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt.

b) When boiling, add the ditali to the water and bring back to the boil. Cook until tender, 10 mins.

c) Once cooked, drain in a colander and put back in the pan. Drizzle with oil and stir through to stop it sticking together.

3

a) Meanwhile, heat a drizzle of oil in a large deep sided frying pan on high heat. 

b) When hot, add the courgette and cook until charred, 3-4 mins each side. Once cooked, season with salt and pepper, then lower the heat to medium. 

c) Add the onion to the pan and stir-fry until softened, 4-5 mins.

4

a) Stir through the passata, vegetable stock paste, sun-dried tomato paste, garlic, water and honey (see pantry for both). Simmer for 2-3 mins. 

b) Once drained, stir the cooked pasta through.

c) Share the soup between your bowls.

d) Sprinkle over the parsley and the chilli flakes to finish.

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