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–+ servings
Easy vegetable pasta soup recipe - this fresh veggie and pasta all-in-one pot soup is perfect for healthy weeknight dinners/lunch.
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4.50 from 6 votes

Easy Vegetable Pasta Soup

Fresh diced veggies and pasta cooked with garlic and tomato to prepare this delicious Italian pasta soup with vegetables. Quick, healthy and easy wholesome soup for a filling dinner or lunch.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Lunch/Dinner, Soup
Cuisine: Italian Inspired
Servings: 4
Calories: 291kcal
Author: Swati Kadam Gulati

Ingredients

  • 2 cup ditalini pasta (or any other)
  • ½ tablespoon olive oil
  • 1 medium onion diced
  • 2-3 whole garlic cloves finely chopped
  • 3 red tomatoes chopped (I use Roma tomatoes)
  • ½ teaspoon paprika
  • 1 tablespoon tomato paste (optional)
  • 1 medium red pepper diced
  • 2 medium carrots diced
  • 1 large celery stalk diced
  • ½ medium eggplant diced
  • 5 ½ cup vegetable stock (or chicken stock) plus water
  • 1 tsp  Italian spice blend
  • salt and pepper
  • ¼ 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

  1. Undercook the pasta slightly for 1-2 min less mentioned on the package. Hot soup liquid will continue to cook the pasta further.
  2. 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.
  3. 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.
  4. I usually use half water and half vegetable stock or chicken stock in my soup recipes.
  5. You can also sprinkle some parmesan cheese over the soup while serving for additional deliciousness.
  6. See the Helpful Tips section above for more useful information.

Nutrition

Calories: 291kcal