Vegetable Pasta Soup Recipe Easy and Delicious Ideas

When the weather turns chilly or you’re craving a comforting, hearty meal, nothing hits the spot quite like a warm bowl of vegetable pasta soup. This recipe is a delightful blend of fresh garden vegetables, tender pasta, and a savory broth that comes together quickly and easily.

Whether you’re a seasoned cook or new to making soup, this recipe is versatile and forgiving, allowing you to customize it with your favorite veggies or pantry staples. It’s a perfect weeknight dinner or a wholesome lunch that can be made in large batches for meal prep.

Not only is this vegetable pasta soup bursting with flavors, but it also packs a nutritious punch. It’s rich in vitamins, fiber, and plant-based protein, making it a nourishing choice for the whole family.

Plus, it’s vegan-friendly and naturally gluten-free if you choose the right pasta. Ready to warm up and fill your kitchen with inviting aromas?

Let’s dive into this easy and delicious vegetable pasta soup recipe!

Why You’ll Love This Recipe

This vegetable pasta soup is a one-pot wonder that combines convenience, nutrition, and flavor effortlessly. You get a comforting meal that’s both light and filling, perfect for every season.

The soup is highly customizable, allowing you to swap in whatever vegetables you have on hand. It’s also an excellent way to sneak more veggies into your diet without any fuss.

The broth is subtly seasoned, letting the natural sweetness of the vegetables shine through, while the pasta adds a delightful chewiness that makes the soup satisfying. It’s a great recipe for beginners and seasoned cooks alike, with simple ingredients and straightforward steps.

Plus, leftovers taste even better the next day, making it ideal for meal prep or a quick reheat meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1 cup small pasta shapes (like ditalini, elbow macaroni, or small shells)
• 2 cups fresh spinach, roughly chopped
• Fresh parsley, chopped for garnish

Equipment

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle for serving
• Colander (for draining pasta, if needed)

Instructions

1. Heat the olive oil in a large soup pot over medium heat. Once shimmering, add the chopped onion and sauté for about 5 minutes, until soft and translucent.
2. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
3. Stir in the carrots and celery. Cook for 5 minutes, allowing the vegetables to soften slightly.
4. Add zucchini, green beans, and cherry tomatoes to the pot. Cook for 3-4 minutes, stirring occasionally.
5. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and add the dried oregano and basil. Season with salt and pepper to taste.
6. Simmer uncovered for 15 minutes, letting the flavors meld and the vegetables become tender.
7. Add the pasta to the soup and cook according to the package instructions, usually about 8-10 minutes, until al dente.
8. Stir in the chopped spinach during the last 2 minutes of cooking to let it wilt gently into the soup.
9. Adjust seasoning with more salt and pepper if needed. Remove from heat.
10. Ladle the soup into bowls and garnish with fresh parsley before serving.

Tips & Variations

For a gluten-free version, use gluten-free pasta or substitute with quinoa or rice noodles.

Feel free to swap out the vegetables based on what’s fresh and available. Sweet potatoes, peas, or bell peppers all work wonderfully.

If you prefer a bit of heat, add a pinch of red chili flakes or a dash of your favorite hot sauce.

For extra protein, try adding cooked beans like cannellini or chickpeas. This makes the soup even more filling and perfect for a complete meal.

If you want a richer flavor, add a splash of balsamic vinegar or a squeeze of fresh lemon juice just before serving to brighten the dish.

Nutrition Facts

Serving Suggestions

This vegetable pasta soup pairs beautifully with a warm slice of crusty bread or a soft garlic baguette to soak up the flavorful broth. For a lighter meal, serve it alongside a crisp green salad dressed with a simple vinaigrette.

If you’re looking for a heartier option, add a scoop of cooked lentils or beans on the side. This soup also works well as a starter before a main dish like a vegetarian lasagna, which you can find in our Cheeseless Vegetarian Lasagna Recipe That Tastes Amazing.

For more comforting soup ideas, check out our Vegan Fall Soup Recipes To Warm Your Cozy Evenings and 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious.

Conclusion

This vegetable pasta soup recipe is a must-have in your cooking repertoire because of its simplicity, nutrition, and unbeatable comfort. It’s an adaptable, wholesome dish that suits any season and satisfies all taste buds.

By using fresh vegetables and a few pantry staples, you create a flavorful, nourishing meal in under an hour.

Whether you’re cooking for yourself, family, or friends, this soup is sure to bring warmth and smiles around the table. Plus, it’s a wonderful way to enjoy a plant-based meal that doesn’t compromise on taste or texture.

Give it a try, and don’t forget to explore more delicious vegetarian recipes like those in our A to Z Vegetarian Recipes for Every Meal and Occasion for more inspiration. Happy cooking!

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