Sugar-Free Hearty Vegetable Pasta Soup
Savor the comforting goodness of Sugar-Free Hearty Vegetable Pasta Soup, a nutrient-packed meal that's perfect for busy weeknights or cozy weekends. Brimming with colorful veggies like carrots, zucchini, and red bell peppers, this wholesome recipe combines whole wheat pasta with a savory blend of Italian seasoning, fresh spinach, and vibrant parsley for a burst of flavor in every spoonful. Made with low-sodium vegetable broth and free of added sugars, it's a diet-friendly option that doesn't skimp on taste. Ready in under an hour, this easy-to-make soup is light yet filling, making it ideal for a hearty lunch or dinner. Serve it piping hot, and let the zesty hint of lemon juice brighten up your bowl! Perfect for meal prep and family dinners, this sugar-free vegetable soup is your go-to for healthy comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 Garlic cloves, minced
- 2 medium Carrots, diced
- 2 Celery stalks, sliced
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, chopped
- 1 15-ounce can Diced tomatoes, no salt added
- 6 cups Vegetable broth, low sodium
- 1 tablespoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Whole wheat pasta, uncooked
- 3 cups Spinach, fresh
- 0.25 cup Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and minced garlic to the pot and sauté for about 3-4 minutes, until the onion is translucent.
Stir in the diced carrots and sliced celery, and cook for an additional 5 minutes, stirring occasionally.
Add the diced zucchini and chopped red bell pepper, cooking for another 3 minutes.
Pour in the can of diced tomatoes and 6 cups of vegetable broth.
Stir in the Italian seasoning, salt, and black pepper.
Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 10 minutes.
Add the whole wheat pasta to the pot and continue to simmer for another 10-12 minutes, or until the pasta is tender.
Stir in the fresh spinach, allowing it to wilt in the hot soup for about 2 minutes.
Remove the pot from heat and stir in the chopped fresh parsley and lemon juice.
Taste the soup and adjust seasoning if needed.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5016 mg | 218% | |
| Total Carbohydrate | 436.6 g | 159% | |
| Dietary Fiber | 59.6 g | 213% | |
| Total Sugars | 55.1 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1045 mg | 80% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 7668 mg | 163% | |
*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.
