Shell Soup
Cozy up with a bowl of comforting and flavorful Shell Soup, a hearty classic that combines tender pasta shells with a medley of vibrant vegetables and aromatic herbs. This quick and easy recipe features a soul-warming base of vegetable broth and diced tomatoes, enhanced by the earthy flavors of basil and oregano. Diced onions, carrots, and celery add a wholesome touch, while fresh parsley and a sprinkle of parmesan cheese provide the perfect finishing flair. Ready in just 45 minutes, this vegetarian delight is an ideal weeknight dinner for the whole family. Whether you’re seeking a light lunch or a satisfying main course, this Shell Soup is a sure-fire favorite packed with nutrients and irresistible taste. Perfect for cozy nights or meal prepping, it’s a delicious reminder that simple ingredients can create complex, crave-worthy flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Small pasta shells
- 2 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 2 medium (diced) Carrots
- 2 stalks (diced) Celery stalks
- 3 cloves (minced) Garlic
- 6 cups Vegetable broth
- 400 grams Diced tomatoes (canned)
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (chopped) Fresh parsley
- 50 grams (grated, for garnish) Parmesan cheese
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the vegetable broth and canned diced tomatoes (including the juice). Stir to combine.
Add the dried basil, dried oregano, salt, and black pepper. Bring the soup to a gentle boil.
Once boiling, reduce the heat to a simmer. Cover the pot and let the soup cook for 15 minutes to allow the flavors to meld.
Meanwhile, cook the pasta shells in a separate pot of boiling salted water according to the package instructions. Drain the pasta and set aside.
After the soup has simmered for 15 minutes, add the cooked pasta shells to the pot. Stir well.
Taste the soup and adjust seasoning if needed.
Serve the soup hot, garnished with fresh parsley and a sprinkle of grated Parmesan cheese.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 7258 mg | 316% | |
| Total Carbohydrate | 294.9 g | 107% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 58.9 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1058 mg | 81% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 5674 mg | 121% | |
*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.
