Spicy Scottish Minestrone

Cooks In
Cooking Time 40 mins


1packet of Scotty Brand Scotch Broth Soup Mix
1 tin of chopped tomatoes
1 Cup of Fusilli pasts ( or pasta of your choice)
1/2 - 1 teaspoon of chill powder depending on how spicy you like it)
600 ml of vegetable stock
Generous handful of chopped kale


  1. Add the soup mix contents (excluding the barley sachet) to a pot and stir on a medium heat for a few minutes until everything starts to soften.

  2. Then add the stock, barley sachet, chopped tomatoes, pasta and chilli powder and stir until combined.

  3. Then put the lid on the pot and simmer for around 40 minutes or until thick and the pasta is cooked through, ensure to keep stirring occasionally and you can add some more water if necessary.

  4. 5 minutes before the soup has cooked through, add in your chopped kale, stirring until it starts to wilt.

  5. Serve while hot and enjoy!

This recipe was created & photographed by Kirstie’s Kitchen.


Scotch Broth Soup
Spicy Chorizo & Lentil Soup

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