Soy-Free Hearty Vegetable Pasta Soup
Warm, nourishing, and vibrant, this Soy-Free Hearty Vegetable Pasta Soup is the ultimate bowl of comfort for any season. Packed with fresh, wholesome ingredients like zucchini, red bell pepper, spinach, and carrots, and infused with flavorful herbs like oregano and basil, this soup is a celebration of nutritious vegetables. Gluten-free pasta shells soak up the rich vegetable broth and juicy diced tomatoes, creating a perfectly satisfying dish that's both hearty and light. Ready in just 45 minutes, this recipe is easy to prepare, completely soy-free, and customizable for a gluten-free diet. Ideal for a cozy weeknight dinner or meal prepping, this one-pot wonder is a crowd-pleaser that can serve up to six. Garnish with a sprinkle of fresh parsley for a bright, herbaceous finish, and enjoy a wholesome, soul-warming experience in every spoonful. Perfect for anyone searching for a healthy, plant-based soup bursting with flavor, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrot, sliced
- 2 celery stalk, sliced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 6 cups vegetable broth
- 1 15-ounce can canned diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 cup small pasta shells (gluten-free if desired)
- 2 cups fresh spinach, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for about 5 minutes until the vegetables begin to soften.
Stir in the minced garlic, diced zucchini, and diced red bell pepper. Cook for 3 more minutes.
Pour in the vegetable broth and add the canned diced tomatoes with their juices.
Stir in the oregano, basil, and the bay leaf.
Bring the soup to a boil, then reduce the heat to a simmer.
Add the pasta shells to the pot and let them cook according to the package instructions, usually about 8-10 minutes.
When the pasta is nearly done, add the chopped spinach and cook for an additional 2 minutes until the spinach wilts.
Season the soup with salt and black pepper. Remove the bay leaf from the pot and discard it.
Ladle the soup into bowls and garnish with the chopped fresh parsley before serving.
Nutrition Facts
Calories |
2049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6677 mg | 290% | |
| Total Carbohydrate | 325.8 g | 118% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 64.9 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 857 mg | 66% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 6691 mg | 142% | |
*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.
