Soup with Mixed Pastas
Warm, hearty, and packed with fresh vegetables, this Soup with Mixed Pastas is the ultimate comfort dish for any season. Featuring a medley of short pasta shapes like macaroni, fusilli, and shells, it adds a playful texture to every bite. A rich, savory base made with sautéed garlic, onions, and aromatic Italian seasoning is complemented by the vibrant flavors of diced tomatoes, zucchini, carrots, and celery. This one-pot wonder comes together effortlessly in just 45 minutes, making it perfect for busy weeknights or cozy family dinners. Serve this vegetable-packed soup with a sprinkle of fresh parsley and a generous helping of grated parmesan for a satisfying, wholesome meal. Packed with flavor, quick to prepare, and endlessly adaptable, this pasta soup recipe is guaranteed to become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrot, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 400 grams diced tomatoes (canned or fresh)
- 6 cups vegetable broth
- 2 cups water
- 200 grams mixed short pasta shapes (e.g., macaroni, shells, fusilli)
- 1 teaspoon dried Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- parmesan cheese, grated (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced carrots, celery, and zucchini to the pot. Cook for 5 minutes, stirring occasionally.
Stir in the diced tomatoes, vegetable broth, and water. Bring the mixture to a gentle boil.
Add the mixed pasta to the pot, along with the Italian seasoning, paprika, salt, and black pepper.
Reduce the heat to a simmer and cook for 10-12 minutes, or until the pasta is al dente.
Taste the soup and adjust the seasoning with additional salt or pepper if needed.
Stir in the chopped parsley just before serving.
Ladle the soup into bowls and top with grated parmesan cheese, if desired.
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5923 mg | 258% | |
| Total Carbohydrate | 203.8 g | 74% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 52.7 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4780 mg | 102% | |
*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.
