Spring Green Pasta Soup
Bright, refreshing, and packed with vibrant seasonal flavors, this Spring Green Pasta Soup is a comforting yet light meal perfect for welcoming warmer days. Overflowing with nutrient-rich greens like asparagus, zucchini, peas, spinach, and fresh parsley, this soup is a celebration of the season's bounty. Tender pasta simmered in a fragrant vegetable broth gets a citrusy lift from a touch of lemon zest and juice, balancing the dish with a delightful tang. Ready in just 40 minutes and garnished with optional Parmesan and chili flakes for added depth, this vegetarian soup is as satisfying as it is wholesome. Ideal for a quick weeknight dinner or a cozy lunch, this recipe offers a delicious way to savor spring in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 cup small pasta (e.g., ditalini, orzo, or small shells)
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 medium zucchini, diced
- 1 cup green peas, fresh or frozen
- 3 cups baby spinach
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 cup Parmesan cheese, grated (optional, for serving)
- 0.25 teaspoon red chili flakes (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Pour in the vegetable broth and bring to a gentle boil.
Add the pasta and cook according to the package instructions, stirring occasionally to prevent sticking.
Five minutes before the pasta is done cooking, add the asparagus, zucchini, and peas to the pot.
Once the pasta and vegetables are tender, stir in the baby spinach, parsley, lemon zest, and lemon juice.
Season with salt and black pepper, adjusting to taste.
Ladle the soup into bowls and garnish with grated Parmesan cheese and red chili flakes, if desired.
Serve hot and enjoy your Spring Green Pasta Soup!
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1433 mg | 62% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 12.7 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1205 mg | 26% | |
*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.
