Easy vegetable pasta soup recipe – this fresh vegetable and pasta all-in-one pot soup is perfect for any weeknight dinner or easy lunch. Nutritious, filling and a satisfying bowl of this soup is very simple and easy to prepare.
If you are running out of easy lunch or dinner ideas then make this super easy pasta soup with vegetables. Loaded with all the goodness of Italian spices and pasta this soup will be comforting and warming.
Moreover, it is a one-pot soup recipe. Meaning, less mess, quick meal prep, and quick cleanup. Isn’t it awesome?
I love making one pot soups. They are filling, nutritious and satisfying. Just making one dish for lunch or dinner is sufficient. No wonder why such recipes are so popular. And if you are also a fan of such dishes then you will also love these healthy barley soup, creamy broccoli soup, soba noodle soup, corn chowder, etc.
Let’s get started with our pasta and vegetable soup.
How to make vegetable pasta soup?
To begin with dice all the fresh vegetables like peppers, eggplant, carrot and celery into small pieces. Also, dice tomatoes and onions. Then cook finely chopped garlic and onion in little oil until translucent in a large pot or dutch oven. Add chopped tomatoes and cook them until they soften or give a sauce-like consistency. Then add diced vegetables, Italian spice mix, salt, and pepper and mix well. Now add vegetable or chicken stock plus some water and bring everything to boil. Finally, add raw pasta and cook until it is tender. Garnish with chopped fresh parsley or basil leaves and serve warm.
Italian pasta soup with vegetables – Helpful Tips
- I find pasta that is not gluten-free is perfect for making pasta soups. Because it holds its shape after cooking in the soup. However, I tried making this soup using brown rice pasta (gluten-free). The taste was great but the only difficulty I found was that leftover pasta broke into small pieces the next day when I tried to reheat.
- Cook pasta in the soup for 1-2 min less than mentioned on the package directions. Because in the hot soup base the pasta continues to cook even after turning the heat off. Therefore, slightly undercooking the pasta will eventually turn into well done.
- Use fresh tomatoes instead of canned ones whenever possible. It really adds freshness to the soup.
Italian Pasta Soup Recipes – FAQs
Which pasta is best for soup?
Pasta made from semolina and wheat flour is perfect for making soups. Also, pasta that is smaller in shape like the mini elbow, pipettes, orzo, and ditalini, etc., serve a perfect role in the soup with diced vegetables.
Do you cook the pasta before putting it in soup?
You can cook the pasta separately and then add to the prepared soup base. I would suggest in this case add pasta to the soup when it is slightly cooled to avoid overcooking.
How do you keep pasta from getting mushy in soup?
Overcooking the pasta will result in a mushy texture. Therefore, slightly undercook the pasta and turn off the heat so that it will hold its shape in the hot soup.
How do you keep pasta from soaking up soup?
You can cook the pasta separately and then add to the soup or add sufficient liquid to the soup keeping this aspect in mind. Also, while reheating the soup add more stock or water if there is insufficient liquid.
YOU WILL ALSO LOVE THESE WHOLESOME SOUPS
FOOD FOR THE SOUL
Your spirit is to be connected with your attention. Your spirit which is in your heart has to come in your attention. So who does the connection is this power which we call in Sanskrit language as Kundalini. (1985 – October 9, Strasbourg, France).
(Experience your self-realization now.)
Easy Vegetable Pasta Soup Recipe
Ingredients
- 2 cup ditalini pasta (or any other)
- 1/2 tbsp olive oil
- 1 medium onion diced
- 2-3 whole garlic cloves finely chopped
- 3 red tomatoes chopped (I use Roma tomatoes)
- 1/2 tsp paprika
- 1 tbsp tomato paste (optional)
- 1 medium red pepper diced
- 2 medium carrots diced
- 1 large celery stalk diced
- 1/2 medium eggplant diced
- 5 1/2 cup vegetable stock (or chicken stock) plus water
- 1 tsp Italian spice blend
- salt and pepper
- 1/4 cup loosely packed parsley
Instructions
- Heat oil in a large pot on medium heat. Add chopped onion and garlic and cook until translucent for about 2-3 min.
- Add tomatoes, tomato paste, and paprika then cook until soften or gives a sauce like consistency for about 3-4 min.
- Now add diced pepper, carrot, celery and eggplant and stir-fry for about a minute.
- Add vegetable stock plus water and bring mixture to boil.
- Add pasta and season with salt, pepper, and Italian spice blend and mix well.
- Cover the pot and cook for about 6 min (see notes) or depending on the instructions given on the package. Once done remove the pot from the heat.
- Garnish with freshly chopped parsley and serve warm.
Notes
- Undercook the pasta slightly for 1-2 min less mentioned on the package. Hot soup liquid will continue to cook the pasta further.
- You can use Gluten Free pasta in the soup. However, try to finish the soup on the same day. Because pasta in the leftover soup does not hold its shape while reheating.
- To get the rich color in the soup you can use tomato paste. It is completely optional though and skipping it won't affect the taste of the dish.
- I usually use half water and half vegetable stock or chicken stock in my soup recipes.
- You can also sprinkle some parmesan cheese over the soup while serving for additional deliciousness.
- See the Helpful Tips section above for more useful information.
Nutrition
SAVE it For Later
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This vegetable soup looks amazing. The ingredients are simple and great. I think I have everything in my fridge so I am heading to make it for tomorrow.
I enjoy a pleasant and comforting one-pot soup like this one. And not to mention it’s healthy, too!