Paleo Hearty Vegetable Pasta Soup
Warm up with a bowl of *Paleo Hearty Vegetable Pasta Soup*, an irresistible, nutrient-packed dish that’s perfect for healthy weeknight dinners. Brimming with vibrant veggies like zucchini, carrots, and red bell pepper, this paleo-friendly soup takes comfort food to the next level with the addition of grain-free pasta made from almond or cassava flour. Simmered in a flavorful vegetable broth seasoned with Italian herbs, garlic, and a hint of bay leaf, every spoonful is bursting with satisfying, wholesome goodness. Quick to prepare in under an hour, this recipe is perfect for making ahead or enjoying fresh, garnished with leafy spinach and aromatic parsley. Gluten-free, dairy-free, and packed with vitamins, it’s the perfect choice to nourish your body without compromising on flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 sliced celery stalks
- 3 medium, sliced carrots
- 4 minced garlic cloves
- 1 medium, chopped zucchini
- 1 large, diced red bell pepper
- 14.5 ounces canned diced tomatoes
- 8 cups vegetable broth
- 2 teaspoons Italian seasoning
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces paleo pasta (almond flour or cassava-based)
- 2 cups spinach
- 0.25 cup, chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion, sliced celery, and sliced carrots to the pot. Sauté for about 5-7 minutes until the onions are translucent and the vegetables are slightly softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped zucchini and diced red bell pepper. Continue to sauté for another 3-4 minutes.
Pour in the canned diced tomatoes with their juices and vegetable broth. Stir well to combine.
Add the Italian seasoning, bay leaf, salt, and black pepper to the pot. Bring the soup to a gentle boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes to allow the flavors to meld.
Add the paleo pasta to the soup, and increase the heat to medium. Cook according to the pasta package instructions, or until the pasta is tender.
Stir in the spinach and let it wilt for about 2 minutes.
Remove the bay leaf, taste the soup, and adjust seasoning if necessary.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 10055 mg | 437% | |
| Total Carbohydrate | 340.8 g | 124% | |
| Dietary Fiber | 68.4 g | 244% | |
| Total Sugars | 90.0 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1069 mg | 82% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 8637 mg | 184% | |
*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.
