One Pan Tomato Pasta Soup | DonalSkehan.com
  • healthy

One Pan Tomato Pasta Soup

September 09

Somewhere between a soup and a stew, this one pot wonder is ladled, steaming, to bowls for ultimate cold day comfort. A recipe which is at it’s best when you choose really good ingredients.

  • serves Serves 4
  • time 25 mins


  1. 1. Heat a medium sized casserole over a medium high heat and add oil. Fry onions, garlic, carrots and celery until tender for 6-8 minutes. Season with salt and pepper.
  2. 2. Add chilli flakes and fry for a further minute before adding the crushed tomatoes and stirring through along with the parmesan rinds.
  3. 3. Pour in the beef stock and bring to a stead boil before adding the orecchiette and cooking for 10 minutes or so until the pasta is al dente.
  4. 4. Stir through the spinach and chickpeas and cook until the spinach is wilted. Season to taste and serve hot garnished with freshly chopped parsley, a generous grating of parmesan and a drizzle of your best extra virgin olive oil.

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1 tbsp olive oil

1 onion finely chopped

3 cloves of garlic, finely chopped

1 carrot, finely chopped

2 celery stalks, finely chopped

1 tsp chilli flakes

2 x 400g tins san marzano tomatoes, crushed by hand

Leftover parmesan rinds 

1 litre organic beef stock

250g orecchiette

400g tin chickpeas, drained and rinsed

100g baby spinach leaves

Sea salt and ground black pepper

To serve:

Extra virgin olive oil

Parmesan cheese, shavings 

Parsley, roughly chopped