Vegetables and Small Shells Soup
Warm, comforting, and bursting with vibrant flavors, Vegetables and Small Shells Soup is the ultimate one-pot meal to nourish your body and soul. Packed with a medley of wholesome vegetables—like zucchini, carrots, and celery—this hearty soup is simmered in a fragrant broth infused with herbs like oregano and basil. The addition of tender small shell pasta creates a satisfying texture, while fresh spinach adds a pop of color and nutrients. Ready in just 40 minutes, this easy-to-make, vegetarian-friendly recipe is perfect for busy weeknights or a cozy weekend lunch. Garnish with fresh parsley and a sprinkle of Parmesan cheese for an extra touch of flavor. Ideal for meal prep, this soul-soothing vegetable soup is a delicious way to enjoy a wholesome, homemade meal any time of the year.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, peeled and diced carrot
- 2 diced celery stalks
- 1 medium, diced zucchini
- 3 cloves, minced garlic
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup small shell pasta
- 2 cups baby spinach
- 2 tablespoons, chopped fresh parsley
- 0.25 cup, grated (optional) parmesan cheese
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables soften.
Stir in the diced zucchini and minced garlic. Cook for an additional 2 minutes, until fragrant.
Pour in the vegetable broth and add the canned diced tomatoes (including their juices). Stir to combine.
Season the soup with dried oregano, dried basil, salt, and black pepper. Bring to a boil.
Once boiling, reduce the heat to a simmer and cook for 10 minutes, allowing the flavors to meld.
Add the small shell pasta to the pot and cook according to the pasta package instructions, usually 8-10 minutes, stirring occasionally.
When the pasta is tender, stir in the baby spinach and cook for 1-2 minutes, until wilted.
Taste and adjust seasoning if needed. Remove the pot from heat.
Ladle the soup into bowls, garnish with chopped fresh parsley, and sprinkle with grated Parmesan cheese if desired. Serve hot.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1032 mg | 45% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 8.7 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 810 mg | 17% | |
*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.
