Chunky Mediterranean Pasta Soup
Dive into the heartwarming flavors of the Mediterranean with this Chunky Mediterranean Pasta Soup—a deliciously hearty, one-pot meal that’s as comforting as it is vibrant. Brimming with a medley of fresh vegetables like zucchini, carrots, and celery, this nutrient-packed soup is infused with classic Mediterranean staples such as kalamata olives, baby spinach, and aromatic herbs like oregano and basil. The addition of tender pasta, cooked right in the flavorful tomato and vegetable broth, makes each bite satisfyingly rich and hearty. In just 45 minutes, you can serve up a wholesome dish perfect for busy weeknights or cozy family dinners. Garnish with fresh parsley and grated parmesan for an extra layer of flavor, and let this Mediterranean classic warm your table and your soul.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 2 stalks celery stalks, diced
- 1 medium zucchini, diced
- 28 ounces canned diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup uncooked small pasta (e.g., ditalini or small shells)
- 0.5 cup kalamata olives, pitted and halved
- 3 cups baby spinach
- 2 tablespoons fresh parsley, chopped (optional garnish)
- 0.25 cup parmesan cheese, grated (optional topping)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, minced garlic, carrot, and celery. Sauté for 5-7 minutes, until the vegetables are soft and fragrant.
Stir in the diced zucchini and cook for another 2-3 minutes.
Add the canned diced tomatoes, vegetable broth, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a boil.
Lower the heat to a simmer and let the soup cook for 10 minutes to allow the flavors to meld.
Add the uncooked pasta and stir well. Cook for an additional 8-10 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
Stir in the kalamata olives and baby spinach. Cook for another 2-3 minutes until the spinach wilts.
Taste and adjust seasoning as needed with additional salt or pepper.
Serve hot, garnished with fresh parsley and grated parmesan cheese if desired.
Nutrition Facts
Calories |
2636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 9426 mg | 410% | |
| Total Carbohydrate | 321.4 g | 117% | |
| Dietary Fiber | 51.9 g | 185% | |
| Total Sugars | 62.5 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1442 mg | 111% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 5790 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
