Hearty Vegetable Pasta Soup
Warm up your soul with this **Hearty Vegetable Pasta Soup**, a comforting one-pot recipe brimming with vibrant flavors and wholesome goodness. Made with nutrient-packed ingredients like kale, zucchini, and carrots, this vegetable soup is a satisfying and healthy choice for weeknight dinners. Delicately seasoned with aromatic garlic, dried Italian herbs, and a hint of zesty lemon juice, every bite delivers a burst of freshness. Tender pasta shells soak up the rich vegetable broth and diced tomato base, making it a filling yet nourishing meal. Ready in under an hour, this easy-to-make soup is perfect for cozy family gatherings or meal prep. Serve it with a sprinkle of fresh parsley and a side of crusty bread for the ultimate comforting experience! **Keywords:** vegetable soup recipe, healthy pasta soup, hearty vegetable soup, easy one-pot soup.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 28 ounces diced tomatoes
- 6 cups vegetable broth
- 2 teaspoons dried Italian herbs
- 1 bay leaf
- 1 cup small pasta shells
- 1 medium zucchini, diced
- 2 cups kale, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, sliced carrots, and diced celery to the pot. Cook for about 5 minutes until the vegetables are softened, stirring occasionally.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced tomatoes, vegetable broth, dried Italian herbs, and bay leaf to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes.
Add the pasta shells to the pot and simmer for about 8-10 minutes until the pasta is nearly cooked.
Stir in the diced zucchini and chopped kale. Continue to simmer for another 5-7 minutes until the zucchini is tender and the pasta is fully cooked.
Season the soup with salt and black pepper to taste.
Remove the pot from the heat and stir in the chopped parsley and lemon juice.
Discard the bay leaf. Serve the soup hot, garnishing with additional parsley if desired.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6936 mg | 302% | |
| Total Carbohydrate | 324.2 g | 118% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 62.2 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 952 mg | 73% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 6703 mg | 143% | |
*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.
