Soup with Tomato, Pasta and Cheese

Stephania Mitsides


Preparation Time:

10 min

Cooking Time:

20 min


5 servings
Category:Soups | With Meat & Poultry

Related Video

Made with

Vegetable Bouillon Powder
Chopped Tomatoes


  • 200g Mitsides Conchigliette pasta 
  • 4 cups vegetable stock
  • 1 pack Mitsides chopped tomatoes 
  • ½ can red beans
  • ½ cup grated Gruyere cheese (or other cheese to melt)
  • ½ cup grated cheddar cheese
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 100g pancetta (bacon), cubed
  • 2 teaspoons chili powder
  • 1 teaspoon cumin powder
  • 3 tablespoons commandaria
  • 3 tablespoons parsley, chopped
  • olive oil
  • salt and pepper


In a large pot (for soup), heat a little olive oil and fry the onion, garlic and pancetta, until slightly browned. Add the commandaria. When the alcohol has evaporated, add the vegetable stock, chopped tomatoes, beans, chili, cumin and salt and pepper. Lower the heat and allow the mixture to cook for about 10 minutes. Add pasta, stir and allow to cook (about 8 minutes). When the pasta is ready, add the cheese, stir and serve. Garnish with parsley and enjoy your soup!

Discover More Recipes

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Prep Time: 10min

Tortellini with bacon and halloumi

Prep Time: 15min

Rice Salad with curry and shrimps

Prep Time: 10min

Chickpea and Cauliflower Bake

Share this recipe

Print Friendly, PDF & Email