Garlic Vegetable Pasta Soup
Warm your soul with a bowl of Garlic Vegetable Pasta Soup, a hearty and wholesome one-pot wonder brimming with fresh vegetables, tender pasta, and bold aromatic flavors. This comforting soup combines the richness of sautéed garlic, onions, and herbs with a medley of carrots, celery, zucchini, and vibrant spinach, simmered in a savory vegetable broth with juicy diced tomatoes. The addition of short pasta, like ditalini or small shells, makes it satisfyingly filling, while optional Parmesan cheese provides a touch of indulgence. Ready in just 45 minutes, this recipe is perfect for busy weeknights or meal prep, offering a nutritious, vegetarian-friendly option that's full of Italian-inspired flavor. Serve it with a sprinkle of fresh parsley for an irresistible, warming dish that the whole family will love. Perfect keywords: vegetarian soup, vegetable pasta soup, garlic soup, quick dinner idea, Italian vegetable soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 6 garlic cloves, minced
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes (with juice)
- 2 teaspoons dried Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup short pasta (such as ditalini or small shells)
- 2 cups fresh spinach
- 2 tablespoons fresh parsley, chopped
- grated Parmesan cheese (optional, for serving)
Instructions
Heat olive oil in a large pot over medium heat.
Add the minced garlic and diced onion to the pot. Sauté for 2-3 minutes, stirring frequently, until fragrant and the onion is translucent.
Stir in the diced carrots and celery, and cook for another 3-4 minutes until they begin to soften.
Add the diced zucchini to the pot and cook for an additional 2 minutes.
Pour in the vegetable broth and canned diced tomatoes (with their juice). Stir well to combine.
Add the Italian seasoning, dried basil, salt, and black pepper. Bring the soup to a gentle boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 10 minutes to allow the flavors to meld.
Stir in the pasta and continue simmering for 8-10 minutes, or until the pasta is tender but not mushy.
Add the fresh spinach to the pot and stir until wilted, about 1 minute.
Taste the soup and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve hot with grated Parmesan cheese on top, if desired.
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1549 mg | 67% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 12.2 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1294 mg | 28% | |
*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.
