Finely dice the onion and garlic. Cut the peppers into bite-sized pieces. Peel the carrot and cut into rings. Cut the spring onions into rings too.
Heat the olive oil in a large pan, sauté the onion and garlic until translucent, add the remaining vegetables and sauté briefly, then pour in the vegetable soup. Add the crème fraîche, hot vegetable soup and pasta. Season with salt and pepper, bring to the boil, cover and simmer until the pasta is al dente. Stir occasionally. Finely chop the parsley. Season the one pot pasta with salt and pepper and serve sprinkled with the parsley.