Vegetable Pasta Soup
This Vegetable Pasta Soup is packed with flavorful veggies and a special parsley, oil, and almond infusion for an extra flavor boost. It’s so good, you’ll be reaching for seconds—maybe even thirds!
Servings: 4 servings
Cost: $10.12
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
Notes
Note 1: Be sure to get flat-leaf (not curly) parsley for this recipe. You’ll need about 1 bunch. Roughly chop the parsley, then lightly pack in the measuring cup to get the measurement.
Note 2: For a nice finishing touch, I love grating a block of Parmesan cheese on a fine grater right over the bowl of soup.
Storage: This soup stores well in the fridge, though it can become quite thick as it sits. To reheat leftovers, gently heat it up on the stovetop while stirring frequently. You may need to add a splash more vegetable stock/broth to thin it out. This soup doesn’t freeze well due to the pasta, which can become quite mushy when thawed and reheated. It’s best enjoyed fresh or stored in the fridge for a few days.
Nutrition
Serving: 1serving | Calories: 364kcal | Carbohydrates: 36g | Protein: 7g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Sodium: 1032mg | Potassium: 578mg | Fiber: 6g | Sugar: 8g | Vitamin A: 17833IU | Vitamin C: 28mg | Calcium: 102mg | Iron: 2mg