San Francisco Vegetable Soup Over Angel Hair Pasta
Warm, hearty, and brimming with vibrant flavors, San Francisco Vegetable Soup Over Angel Hair Pasta is the ultimate comfort meal that beautifully marries classic vegetable soup with delicate pasta. This one-pot wonder features a medley of fresh vegetables, including zucchini, yellow squash, and spinach, simmered in a rich, aromatic broth enhanced with garlic, thyme, and a touch of savory diced tomatoes. Served over a bed of tender angel hair pasta, it transforms into a satisfying main dish that’s both nutritious and filling. Perfect for busy weeknights, this recipe comes together in just 45 minutes and feeds up to four people. Top it off with fresh parsley and Parmesan for an extra layer of indulgence. Whether you're looking for a healthy dinner option or a cozy soup-and-pasta combo, this dish will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 14.5 ounces canned diced tomatoes
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach leaves
- 8 ounces angel hair pasta
- 2 tablespoons parsley, chopped (optional, for garnish)
- 0.25 cup grated Parmesan (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced zucchini and yellow squash to the pot. Cook for another 3 minutes, stirring to combine.
Pour in the canned diced tomatoes (with their juices) and the vegetable broth. Stir well.
Add the bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer for 20 minutes, stirring occasionally.
While the soup is simmering, cook the angel hair pasta according to the package instructions. Drain and set aside.
After 20 minutes, stir the baby spinach leaves into the soup and cook for 2 more minutes, until wilted.
Remove and discard the bay leaf from the soup.
To serve, divide the cooked angel hair pasta among individual bowls. Ladle the vegetable soup over the pasta.
Garnish with chopped parsley and grated Parmesan, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 7473 mg | 325% | |
| Total Carbohydrate | 325.7 g | 118% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 66.2 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1307 mg | 101% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 5911 mg | 126% | |
*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.
