ONE POT PASTA Tomato Soup!


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. Ingredients: 1 tbsp olive oil 1 onion finely 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 liter 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 Get the full method here: Subscribe to my channel: Follow me on Twitter : Like my Facebook page: Follow me on Instagram: Follow me on Pinterest: Shop for my Kitchen Equipment Essentials: Check out my cookbooks: .





  1. Thanks, Donal! As someone who loves the sweet, tangy goodness of tomatoes, this is a dish I'd absolutely love to try. But where I'm from, I don't think I'll be able to get my hands on parmesan rinds. Is there a good enough substitute? Like grated parmesan perhaps? Hoping for a reply! xo

  2. I made this, and it was great. I didn't have the rinds, so I used the wider (almost) half end of an 8oz Parmesan triangle. My grocery store was unfortunately out of the authentic Parmigiano Reggiano. They were also out of beef stock, so I used the chicken stock I had on hand. Next time I'll also add corn and maybe some roasted red pepper 😛

  3. Here in Italy is very common to use Parmigiano rinds in soups, especially in pasta e fagioli. I really liked this recipe and I think orecchiette was a really good choice. I will try this. I was just wondering if beef stock could be too strong and can cover the freshness of other flavours and maybe if it's better to use chicken stock that is more delicate.