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Pesto soup with pasta

Cooking Time: 30 minutes


  • ½pack Perfetto Conchiglie Pasta
  • 1 onion, chopped
  • 2C zucchini, chopped
  • 2 stalks celery, chopped
  • 2-3 tbsp olive oil
  • 4C vegetable stock
  • 2C water
  • ¼tsp coriander
  • Salt and pepper to taste
  • 4 bread round loaves for serving
  • For pesto:
  • ⅓C cilantro
  • ⅓C parsley
  • ⅓C basil
  • 3 spring onions
  • ¼tsp salt
  • ½ tsp Black pepper


  • 1.
    Cooke the pasta as written on the pack, drain well and set aside.
  • 2.
    In a pot on medium heat, heat the olive oil. Add chopped vegetables and sauté for 5-10 minutes, or until onions are translucent.
  • 3.
    Add in vegetable stock, water, coriander, salt and pepper. Stir well.
  • 4.
    Then make the pesto by adding all pesto ingredients into a food processor and process until everything is smooth.
  • 5.
    Add pesto to soup and stir well then add in cooked pasta.
  • 6.
    Cut the top of the bread loaves and empty inside to make a serving bowl.
  • 7.
    Pour the soup in the bread bowls and serve hot.

Tried this recipe