Best Vegetable Soup Recipe With Pasta for Cozy Meals

There’s nothing quite like a warm, hearty bowl of vegetable soup with pasta to soothe the soul and satisfy hunger. Whether you’re looking for a comforting meal on a chilly evening or a nourishing dish packed with wholesome ingredients, this vegetable soup with pasta recipe hits all the right notes.

Bursting with vibrant veggies, tender pasta, and a flavorful broth, it’s a versatile and easy-to-make dish that can be enjoyed any time of the year. Plus, it’s perfect for meal prepping or feeding a crowd.

In this post, I’ll walk you through a simple yet delicious recipe that you can customize to your taste, ensuring every spoonful is full of goodness and warmth.

Not only is this soup packed with nutrients, but it also offers a delightful mix of textures and flavors, from the slight chewiness of the pasta to the crisp-tender vegetables. Whether you’re a vegetarian or simply looking to add more plant-based meals to your diet, this recipe is a winner.

Let’s dive in and create a bowl of comfort that you’ll want to make again and again!

Why You’ll Love This Recipe

This vegetable soup with pasta recipe is a true crowd-pleaser for many reasons. First, it’s incredibly versatile, allowing you to use whatever vegetables you have on hand.

It’s also a one-pot meal, which means fewer dishes and less cleanup. The addition of pasta transforms a simple vegetable soup into a filling main course, perfect for lunch or dinner.

Furthermore, this recipe is nutrient-dense, combining a variety of colorful vegetables that deliver vitamins, minerals, and antioxidants. The broth is flavorful but light, making it suitable for all seasons and dietary preferences.

Finally, it’s easy to make vegan or vegetarian, and you can even adapt it to be gluten-free by using your favorite pasta alternatives.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup frozen peas
• 1 can (14 oz) diced tomatoes, with juice
• 6 cups vegetable broth (low sodium preferred)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 1 cup small pasta shapes (such as ditalini, small shells, or elbow macaroni)
• Fresh parsley, chopped (for garnish)

Equipment

• Large soup pot or Dutch oven
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Chef’s knife
• Cutting board
• Ladle
• Colander (for draining pasta, if necessary)

Instructions

1. Heat olive oil in a large soup pot over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until softened and translucent.
2. Add minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
3. Add carrots and celery and cook for 5-6 minutes, stirring occasionally, until they start to soften.
4. Pour in the diced tomatoes along with their juice, then add the vegetable broth. Stir to combine.
5. Add green beans, zucchini, and the dried herbs (oregano, basil, thyme). Season with salt and pepper to taste.
6. Bring the soup to a boil, then reduce heat to a simmer. Let it cook uncovered for about 15 minutes or until the vegetables are tender.
7. Add the pasta and frozen peas to the pot. Continue cooking for another 8-10 minutes, stirring occasionally, until the pasta is al dente and peas are heated through.
8. Taste and adjust seasoning if needed. Remove the pot from heat.
9. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Tips & Variations

“For an even heartier soup, consider adding a can of white beans or chickpeas for extra protein and texture.”

• Vegetable swaps: Feel free to substitute vegetables based on seasonality or preferences. Sweet potatoes, spinach, kale, or bell peppers work wonderfully.
• Pasta alternatives: To make this gluten-free, use gluten-free pasta or small lentil/quinoa pasta shapes.
• Make it spicy: Add a pinch of red chili flakes or a splash of your favorite hot sauce for some heat.
• Batch cooking: This soup keeps well in the fridge for up to 4 days and freezes beautifully. Cook pasta separately if freezing to avoid mushiness.
• Boost flavor: Add a splash of balsamic vinegar or a squeeze of lemon juice just before serving to brighten the flavors.

Nutrition Facts

Serving Suggestions

This vegetable soup with pasta is delicious on its own, but pairing it with some crunchy whole-grain bread or a fresh green salad can make it a more substantial meal. For a cozy dinner, serve with a side of garlic bread or a simple avocado toast.

You can also top the soup with a sprinkle of nutritional yeast or vegan parmesan for added depth of flavor.

Looking for more comforting and healthy vegetarian meals? Check out our A to Z Vegetarian Recipes for Every Meal and Occasion or explore Ancient Grains Vegetarian Recipes for Healthy Delicious Meals for wholesome inspiration.

If you love pasta dishes, don’t miss our Amazing Vegan Pasta Recipes for Easy Delicious Meals.

Conclusion

This vegetable soup with pasta recipe is a fantastic way to enjoy a nutritious, filling meal that’s both simple and flavorful. It’s ideal for busy weeknights, meal prep, or whenever you crave a warm bowl of wholesome comfort.

The best part? It’s completely adaptable to your favorite vegetables and dietary needs, making it a go-to recipe in any kitchen.

With its vibrant colors, rich textures, and balanced taste, this soup is sure to become a staple in your recipe collection. Don’t hesitate to experiment with different herbs, veggies, or pasta shapes to keep things exciting.

Whether you’re a seasoned vegetarian or simply want to eat more plant-based meals, this recipe will nourish your body and delight your taste buds.

Happy cooking and enjoy your delicious bowl of vegetable soup with pasta!

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