Vegetarian Hearty Macaroni Soup
Warm, comforting, and packed with nourishing ingredients, this Vegetarian Hearty Macaroni Soup is the ultimate one-pot meal for busy weeknights or cozy weekends. Brimming with tender macaroni, vibrant vegetables like carrots, celery, and spinach, and infused with the robust flavors of garlic, basil, oregano, and thyme, this soup is a wholesome and satisfying option for any occasion. The base of vegetable broth and diced tomatoes brings a rich depth of flavor, while frozen green peas and fresh spinach add a pop of color and extra nutrients. Ready in just 45 minutes, this family-friendly recipe is easy to prepare and perfect for serving a crowd. Garnish with a sprinkle of grated parmesan for an optional finishing touch, and enjoy a bowl of this heartwarming vegetarian soup that’s as filling as it is flavorful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups vegetable broth
- 1 15-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup macaroni pasta
- 1 cup frozen green peas
- 2 cups fresh spinach
- 0.5 cup parmesan cheese, grated (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrots, and celery, and sauté for about 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the vegetable broth, canned diced tomatoes, and tomato paste. Stir well to combine.
Add the dried basil, dried oregano, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil.
Once boiling, add the macaroni pasta to the pot and reduce the heat to a simmer.
Cook for about 10 minutes, or until the macaroni is tender.
Add the frozen green peas and cook for another 2 minutes.
Stir in the fresh spinach and cook just until wilted, about 1-2 minutes.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with grated parmesan cheese if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 9618 mg | 418% | |
| Total Carbohydrate | 284.6 g | 103% | |
| Dietary Fiber | 57.8 g | 206% | |
| Total Sugars | 75.1 g | ||
| Protein | 111.8 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2051 mg | 158% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 6743 mg | 143% | |
*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.
