Veggie Mac Soup
Cozy up with a comforting bowl of Veggie Mac Soup, a wholesome twist on classic macaroni soup that’s loaded with vibrant vegetables and hearty pasta. This one-pot recipe combines tender carrots, celery, zucchini, and sweet peas with rich vegetable broth and aromatic herbs like oregano and basil. Canned diced tomatoes add a burst of tangy flavor, while elbow macaroni makes it satisfyingly filling. Ready in just 45 minutes, this veggie-packed soup is as easy to prepare as it is delicious. Perfect for meal prep or weeknight dinners, it's a nutritious, family-friendly dish that can be garnished with fresh parsley for a pop of freshness. Whether you're embracing Meatless Mondays or seeking a cozy, plant-based comfort food, Veggie Mac Soup is sure to hit the spot!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 2 Carrots, diced
- 2 Celery stalks, diced
- 1 Zucchini, diced
- 14.5 ounces Diced tomatoes (canned, with juice)
- 6 cups Vegetable broth
- 1 cup Elbow macaroni
- 1 cup Frozen peas
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the carrots, celery, and zucchini to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the canned diced tomatoes (including the juice) and vegetable broth.
Stir in the dried oregano, dried basil, salt, and black pepper. Bring the mixture to a boil.
Once boiling, add the elbow macaroni. Reduce the heat to a simmer and cook for 8-10 minutes, or until the pasta is tender.
Stir in the frozen peas and cook for 2-3 more minutes to heat through.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh parsley if desired. Enjoy your Veggie Mac Soup!
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6826 mg | 297% | |
| Total Carbohydrate | 254.8 g | 93% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 68.9 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 5644 mg | 120% | |
*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.
