Low Carb Hearty Vegetable Pasta Soup
Warm up with a bowl of this Low Carb Hearty Vegetable Pasta Soup, a nourishing and flavorful dish perfect for anyone seeking a comforting yet guilt-free meal. Packed with a vibrant medley of fresh vegetables—like zucchini, carrots, celery, and red bell pepper—this soup is a nutrient-rich powerhouse further enhanced by baby spinach and aromatic herbs like basil and oregano. The low-sodium vegetable broth provides the perfect backdrop for the tender veggies, while low-carb pasta, such as shirataki noodles, adds satisfying texture without compromising your dietary goals. Ready in under an hour and made in one pot, this gluten-free, keto-friendly soup is ideal for a cozy weeknight dinner or meal prep. Top it off with a sprinkle of fresh parsley for a burst of color and freshness, and enjoy a bowl of hearty, low-carb comfort.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 units garlic cloves, minced
- 2 medium carrots, diced
- 2 units celery stalks, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 14 ounces diced tomatoes, canned
- 6 cups low-sodium vegetable broth
- 1 unit bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups baby spinach
- 8 ounces low carb pasta (such as shirataki noodles)
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, and cook for another minute until fragrant.
Add the diced carrots, celery, red bell pepper, and zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the canned diced tomatoes and vegetable broth. Stir to combine.
Add the bay leaf, dried oregano, dried basil, salt, and black pepper. Bring the soup to a boil over medium-high heat.
Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes, or until the vegetables are tender.
While the soup is simmering, prepare the low-carb pasta according to package instructions. Drain and rinse if necessary.
Once the vegetables are tender, add the baby spinach to the soup and stir until wilted, about 2 minutes.
Remove the bay leaf from the soup.
Add the cooked low-carb pasta to the soup and stir to combine.
Serve the soup hot, garnished with fresh parsley.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2754 mg | 120% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 34.3 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3512 mg | 75% | |
*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.
