Vegetable and Pasta Soup
Warm, hearty, and bursting with vibrant flavors, this Vegetable and Pasta Soup is the ultimate comfort food for any season. Packed with nutrient-rich vegetables like zucchini, carrots, and spinach, and paired with tender pasta in a savory tomato and vegetable broth, this soup is as nourishing as it is satisfying. A sprinkle of Italian seasoning enhances its cozy, herbaceous aroma, while optional toppings like fresh parsley and Parmesan cheese add a delightful finishing touch. Ready in just 45 minutes, this one-pot wonder is perfect for busy weeknights, meal prep, or as a wholesome starter for your next dinner party. Whether you're looking for a vegetarian delight or a versatile dish the whole family will love, this easy Vegetable and Pasta Soup is a flavorful go-to recipe you'll come back to again and again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 14.5 ounces diced tomatoes (canned, with juices)
- 6 cups vegetable broth
- 2 cups baby spinach leaves
- 1 cup small pasta (e.g., ditalini or elbow macaroni)
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 0.25 cup Parmesan cheese, grated (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced zucchini to the pot and stir well, cooking for another 3-4 minutes.
Pour in the canned diced tomatoes (with their juices) and the vegetable broth. Stir to combine.
Season with dried Italian seasoning, salt, and black pepper. Bring the soup to a boil.
Reduce the heat to a simmer and let it cook uncovered for 15 minutes, allowing the flavors to meld together.
While the soup simmers, cook the pasta separately according to the package instructions. Drain and set aside.
Stir the baby spinach leaves into the soup and allow them to wilt for 2-3 minutes.
Add the cooked pasta to the soup, stirring gently to combine.
Taste and adjust seasoning, adding more salt or pepper if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 7698 mg | 335% | |
| Total Carbohydrate | 318.4 g | 116% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 60.1 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1193 mg | 92% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 5596 mg | 119% | |
*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.
