Veggie Pasta Soup Recipe for a Healthy, Tasty Meal

When the days grow chilly and the craving for comfort food kicks in, nothing hits the spot quite like a warm, hearty bowl of veggie pasta soup. This recipe combines the wholesome goodness of fresh vegetables with tender pasta, simmered in a flavorful broth that’s both nourishing and satisfying.

Whether you’re looking for a quick weeknight meal or a cozy lunch, this soup is a fantastic way to enjoy a medley of garden-fresh ingredients in one pot. Plus, it’s incredibly versatile and can easily be adapted to suit your pantry staples or dietary preferences.

Not only is this soup packed with vibrant veggies and wholesome pasta, but it also offers a beautiful balance of textures and flavors. The gentle simmer melds the ingredients together, creating a comforting dish that warms you from the inside out.

If you’re a lover of vegetarian and vegan recipes, this one fits perfectly into your repertoire. And if you want to explore more delicious plant-based meals, be sure to check out our A to Z Vegetarian Recipes for Every Meal and Occasion.

Why You’ll Love This Recipe

This veggie pasta soup stands out because it’s:

• Nutritious and balanced: A great source of vitamins, minerals, and plant-based protein.
• Simple and quick to make: Perfect for busy days when you want homemade comfort without the hassle.
• Customizable: Swap in your favorite vegetables or pasta shapes, or add herbs and spices to suit your taste.
• Perfect for meal prep: Makes great leftovers and freezes beautifully.
• Vegan and allergy-friendly: Easily adaptable to be gluten-free or oil-free if needed.

Ingredients

• 2 tablespoons olive oil (or vegetable broth for oil-free version)
• 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 chopped
• 1 can (14 oz) diced tomatoes, with juice
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• 1 cup small pasta shapes (such as ditalini, elbow macaroni, or small shells)
• 2 cups fresh spinach or kale, chopped
• Fresh parsley for garnish (optional)

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Sharp chef’s knife
• Wooden spoon or heat-resistant spatula
• Measuring cups and spoons
• Ladle for serving
• Optional: fine mesh strainer (if rinsing pasta)

Instructions

1. Heat the olive oil in a large soup pot over medium heat. If you prefer an oil-free version, skip the oil and use a splash of vegetable broth instead.
2. Add the diced onion and sauté for about 3-4 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for another 30 seconds to release its aroma, being careful not to burn it.
4. Add the carrots and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
5. Pour in the diced tomatoes with their juices and the vegetable broth. Stir in the oregano and basil. Bring the mixture to a boil.
6. Once boiling, reduce heat to a simmer and let the soup cook uncovered for 15 minutes, allowing the flavors to meld and the vegetables to soften.
7. Add the zucchini, green beans, and pasta to the pot. Continue simmering for another 10 minutes, or until the pasta is al dente and the vegetables are tender.
8. Stir in the chopped spinach or kale and cook for an additional 2-3 minutes until the greens are wilted and vibrant.
9. Season the soup with salt and freshly ground black pepper to taste. Adjust herbs if desired.
10. Remove from heat and ladle the soup into bowls. Garnish with fresh parsley if using, and serve warm.

Tips & Variations

“For a gluten-free version, swap the pasta for gluten-free varieties or use hearty grains like quinoa or millet.”

Feel free to experiment with different vegetables depending on what’s in season or what you have on hand—bell peppers, peas, or mushrooms all work beautifully. If you like a bit of heat, add a pinch of red pepper flakes or try our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for a flavorful twist.

To make this soup even heartier, add cooked beans such as cannellini or chickpeas. This will boost protein content and add texture.

For extra depth, a splash of balsamic vinegar or a sprinkle of nutritional yeast right before serving can elevate the flavor profile.

Nutrition Facts

Serving Suggestions

This veggie pasta soup shines on its own as a wholesome meal, but pairing it with a few sides can make your dining experience even more satisfying:

• Warm, crusty whole-grain bread or garlic bread for dipping
• A fresh side salad with lemon vinaigrette to add brightness
• Roasted vegetables or a simple sautéed greens side for extra nutrients

For a cozy, all-in-one meal, try serving the soup with a dollop of vegan pesto or a sprinkle of vegan parmesan for an indulgent finish. If you’re interested in other comforting vegan dishes, check out our Vegan Fall Soup Recipes To Warm Your Cozy Evenings.

Conclusion

This veggie pasta soup is a beautiful blend of simplicity, flavor, and nutrition that fits effortlessly into any plant-based diet. It’s an ideal recipe for those who want a quick yet comforting meal that feels like a warm hug in a bowl.

The versatility of this soup means you can make it your own by incorporating your favorite veggies and herbs, adapting it to dietary needs, or making larger batches for easy meal prep.

Whether you’re a seasoned vegetarian or just dipping your toes into plant-based cooking, this recipe is approachable and rewarding. Plus, it pairs wonderfully with other dishes like those found in our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals collection or our Best Vegetarian Recipes No Dairy for Delicious Meals.

Dive into this comforting soup and enjoy a nourishing, vibrant meal any day of the week!

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