If you’re in need of a comforting and flavorful soup to warm you up, this Vegetable Pasta Soup is the perfect choice.
Delicious Vegetable Pasta Soup
Are you craving some comfort food that’ll also help you beat that cold? This herb-loaded pasta soup is exactly what you need! It’s packed with healthy vegetables and a savory broth, and we’ve also included a special parsley, oil, and almond infusion to really take the flavor to the next level. Whether you’re feeling under the weather or just want a delicious and satisfying meal, this pasta soup is sure to hit the spot.
We hope you enjoy this hearty and flavorful pasta soup as much as we do!
Tips For Making The Perfect Vegetable Pasta Soup:
- Use a flavorful broth or stock: For a more flavorful soup, try a high-quality brand of broth or stock–this will make a big difference to the overall flavor. Or, even better, make your own!
- Don’t overcook the pasta: It should be tender but still have a bit of bite to it. Give it a taste test 1-2 minutes before the package says it will be finished.
- Adjust the seasoning: Be sure to taste the soup and adjust the seasoning as needed. Store-bought stocks and broth seasonings can vary a lot!
- Serve with your favorite toppings: To add even more flavor and texture to your soup, try serving it with your favorite toppings such as grated Parmesan cheese, homemade croutons, or more fresh herbs.
- Dice the celery, carrots, and onion into small and even sizes so they’ll cook quickly and integrate into the soup nicely. Take time to sauté these vegetables until they are tender. This will help to develop their flavor and make the soup more flavorful.
Variations
Change Up This Vegetable Soup With Pasta
- To adjust the consistency of the pasta soup, you can add more vegetable or chicken stock for a thinner soup, or leave the recipe as is for a thicker, more flavorful soup. If you add more liquid, be sure to adjust the seasonings to compensate for the additional volume
- You can also try using different types of pasta, such as Ditalini or Orzo. Any small pasta shape will work well in this soup.
- If you want a little heat in your soup, consider adding a pinch of red pepper flakes along with the Italian seasoning
- You can add protein to the vegetable pasta soup by including cooked beans, lentils, chicken, or other protein sources to make it more filling. (Try our other Pasta Soup recipe with Italian sausage).
Storage
While this pasta veg soup stores well in the fridge, it can become quite thick as it sits. The pasta absorbs the soup liquid and swells up, resulting in a thicker consistency. To reheat leftovers, simply add the soup to a pot and gently heat it up while stirring frequently. You may need to add a splash more of chicken or vegetable broth to thin out the soup. Keep in mind that this soup doesn’t freeze well due to the pasta, which can become quite mushy when thawed and reheated. So it’s best to enjoy it fresh or store it in the fridge for a few days.
What To Serve Alongside Vegetable Pasta Soup
Vegetable Pasta Soup
Equipment
- Large, heavy pot
- Small food processor
Ingredients
- 3 tablespoons olive oil
- 1 cup finely diced yellow onion 1 onion
- 1 cup finely diced carrot 2 to 3 large carrots
- 3/4 cup finely diced celery 2 to 3 stalks
- Salt and pepper
- 1 cup mini uncooked shell pasta
- 1 tablespoon finely minced garlic 3 cloves
- 1 teaspoon Italian seasoning
- 1 (32-ounce) carton vegetable stock or vegetable broth, 4 cups
Herb Infusion
- 1/4 cup whole almonds roasted and lightly salted
- 1 bunch flat-leaf fresh parsley see note 1
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Freshly grated Parmesan cheese optional, for serving, see note 2
- Hearty, warm buttered bread optional, for serving
Instructions
- Heat olive oil in a large, heavy pot over medium heat. Once oil is shimmering, add diced onion, diced carrots, and diced celery. Season to taste (I add 3/4 teaspoon each salt and pepper). Sauté, stirring occasionally, 7–9 minutes or until veggies are crisp tender. Veggies shouldn’t be browning; reduce heat if they are. Take time to get them really tender.
- Add in dry (uncooked) pasta and garlic. Sauté, stirring constantly for 1 minute. Sprinkle in Italian seasoning, then pour in vegetable stock and bring soup to a boil. Boil for 6–9 minutes, uncovered, or until shells are al dente.
- While pasta is boiling, prepare the infusion: Add whole almonds to a small food processor and pulse to break into small pieces, (Don’t over-pulse or you’ll get almond butter!) Once almonds are in small pieces, add in coarsely chopped parsley, garlic, oil, lemon juice, plus salt to taste (I add 1/4 teaspoon). Pulse until you have a pesto-like mixture.
- Once pasta is cooked al dente, remove pot from heat and stir through the herb infusion. Taste and season with any additional salt and pepper if needed. Ladle into bowls and top with freshly grated Parmesan cheese if desired. Serve with some hearty buttered bread—yum!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
