Vegetable Pasta Soup is a hearty and delicious soup loaded with flavor and is simple and easy to make. This is truly a comfort meal prepared in just one pot and ready in less than 30 minutes. This soup is in itself a filling, delicious, and satisfying comfort meal. Each serving is under 250 calories.
About Vegetable Pasta Soup
Are you a vegetable lover like me and love to add veggies to all your recipes wherever you get a chance? I always look for new ways to add veggies to our diet. True story, I even started blending veggies into my morning smoothies when I joined the gym.
Soups are another easy way to incorporate veggies into your daily diet. A bowl of delicious soup, along with an entree will keep you full and running until your next meal time. However, whenever possible, I love to convert my soups into a meal by itself. The soup recipe below is super simple to make and can be prepared in a single pot (especially if you have pre-cooked pasta on hand)- which means less cleaning up.
I always love to throw in whatever veggies that are available in my pantry. So feel free to add any veggies of your choice. To make this soup bowl one complete meal, I have added cooked orzo and canned chickpeas. You can add any cooked pasta and beans of your choice. I have served this with fresh homemade honey butter rolls.
Ingredients for Vegetable Pasta Soup
- Tomato sauce or passata is the main base of the soup. You can also use pasta sauce, tomato soup, chopped tomatoes, etc., as a substitute.
- Vegetable Stock is used to adjust the volume and consistency of the soup. You can add water along with a cube of bouillon. Chicken stock or beef stock can also be used.
- Olive oil is used to saute the vegetables and aromatics. Any neutral flavored oil or butter can be used in place of olive oil.
- Onion, Carrot, and Celery are shallow fried or braised in oil (soffrito) to form an aromatic base for the soup. If celery is unavailable, it can be replaced with finely chopped stalks/stems of fennel, cilantro, or parsley.
- Mushroom, Ginger, and Garlic cloves add a unique aroma and umami flavor to the soup. Use any type of mushroom available locally. Ginger and Garlic can be substituted with their powders or can be skipped.
- Chickpeas make the soup more wholesome. It can be replaced with any canned beans.
- Herbs - Use any dried/fresh herbs of your choice. Basil, Cilantro, Parsley, Thyme, Rosemary, Oregano, etc., can be used.
- Orzo / small-cut pasta of your choice.
- Salt and Pepper powder - to taste
- Cilantro (Coriander leaves) and Spring onions (Scallion) - for garnish
- Cayenne powder / Red chile powder for spiciness. This is optional.
Refer to the recipe card for a complete list of ingredients and their exact amounts.
Step by Step Recipe
Step 1 - Cook the pasta according to the package instructions.
Step 2 - In a pan, add olive oil, garlic, celery, salt and saute till onion becomes translucent. Then add mushroom, ginger, and carrot and saute it for another 1 or 2 minutes.
Step 3 - Add the chickpeas, tomato sauce, stock, herbs, basil leaves, salt, pepper powder, and cayenne powder for spiciness. If you are using uncooked pasta, then add it at this stage. Bring it to a boil and simmer for 10 to 12 minutes. You can adjust the amount of stock to get the desired consistency.
Step 4 - If you are using pre-cooked pasta, add it at this stage and switch off the flame. Garnish it with spring onions and cilantro.
Hearty Vegetable Pasta Soup is now ready. Serve hot with homemade honey butter rolls, dinner rolls, or any other bread of your choice, and enjoy.
Expert Tips
- Add any vegetables of your choice.
- Use any pasta and beans of your choice.
- You can substitute tomato sauce (a.k.a. passata) with pasta sauce, tomato paste, chopped tomato, tomato sauce, etc.
- You can cook the pasta directly while preparing the soup.
- Add ¼ cup of heavy cream, coconut milk, to make the soup creamy.
Storage Instructions
This soup can be made ahead of time. Just make sure the pasta is cooked al dente (95% cooked), so it cooks completely when reheated and does not turn mushy.
Leftovers can be stored in an airtight container in the refrigerator. Reheat over stovetop or in a microwave before serving. However, note that pasta can turn slightly mushy but the soup will still taste great!
FAQs
Yes. You can use tomato soup instead of tomato sauce or passata. You can also cook this dish using marinara or any other pasta sauce. Fresh chopped tomatoes can also be used in place of tomato sauce/passata.
Add ¼ cup heavy cream or coconut milk/cream to make it more creamy. You can also add sour cream, cream cheese, and other melting cheese to make the soup cheesy and creamy.
Yes. You can cook pasta in the soup until it is tender and cooked.
More Soups To Love
Bonus soup recipes to try
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Recipe card
Best Vegetable Pasta Soup (Quick and Easy!)
Ingredients
- 2 tablespoon Olive oil
- 1 medium Onion finely chopped
- 1 stalk Celery finely chopped
- 1 medium Carrot finely chopped
- ½ tablespoon Ginger finely chopped
- 3 cloves Garlic finely chopped
- 8 oz Mushroom sliced
- 1 can Chickpeas cooked, (15 oz can)
- 3 cups Tomato sauce or Pasta sauce/tomato soup.
- 3 cups Vegetable stock
- 100 g Pasta e.g., Orzo or any small-cut pasta
- ½ teaspoon Salt to taste
- ½ teaspoon Black pepper powder to taste
- 1 tablespoon Cilantro finely chopped, optional
- 1 tablespoon Spring onions finely chopped, optional
- ½ teaspoon Dried basil any fresh/dried herbs of your choice, optional
- ½ teaspoon Cayenne powder or Red Chili powder, optional
Instructions
Step 1 - Cook the pasta
- Cook the pasta according to the package instructions.100 g Pasta
- Drizzle 1 tablespoon of olive oil to this and keep it aside.2 tablespoon Olive oil
Step 2 - Saute vegetables
- In a pan, add the remaining 1 tablespoon olive oil, onion, carrot, celery, and salt, and saute till the onions become translucent.1 medium Onion, 1 stalk Celery, 1 medium Carrot, ½ teaspoon Salt
- Now add the mushroom, garlic cloves, and ginger, and saute it for another 2 minutes.½ tablespoon Ginger, 8 oz Mushroom, 3 cloves Garlic
Step 3 - Add chickpeas and cook pasta
- Add the chickpeas, tomato sauce, vegetable stock, herbs, salt, pepper powder, and cayenne powder for spiciness. If cooking pasta in the soup (then ignore Step 1) then add it at this stage. Bring it to a boil and simmer for 10 to 12 minutes. You can adjust the amount of stock to get the desired consistency.1 can Chickpeas, 3 cups Tomato sauce, 3 cups Vegetable stock, ½ teaspoon Black pepper powder, ½ teaspoon Dried basil, ½ teaspoon Cayenne powder
- If you are using precooked pasta (from Step 1), then add it at this stage. Switch off the flame. Garnish it with spring onions and cilantro.1 tablespoon Cilantro, 1 tablespoon Spring onions
- Vegetable Pasta Soup is now ready. Serve hot with bread rolls or slices and enjoy.
Notes
Expert Chef Tips
- Add any vegetables of your choice.
- Use any pasta and beans of your choice.
- You can substitute tomato sauce (a.k.a. passata) with pasta sauce, tomato paste, chopped tomato, tomato sauce, etc.
- You can cook the pasta directly while preparing the soup.
- To make the soup creamy, add ¼ cup of heavy cream, coconut milk, etc.
Storage Instructions
This soup can be made ahead of time. Just make sure the pasta is cooked al dente (95% cooked) so it cooks completely when reheated and does not turn mushy. Leftovers can be stored in an airtight container in the refrigerator. Reheat over the stovetop or in a microwave before serving. However, note that pasta can turn slightly mushy but the soup will still taste great!Nutrition
Note: This post was originally sponsored by Progresso. The post has been modified to reflect the modified recipe with expert tips and FAQs.
Edye
My favorite soup pairing is a hot panini sandwich with a hot bowl of tomato soup 🙂
Kushi
Thank you Edye 🙂
Maribeth Alexander
This looks like a wonderful soup for fall. I like the idea of using a prepared soup and adding ingredients to create a new dish. Thanks for sharing.
Kushi
Thank you Maribeth :-0
Mackenzie @ Food Above Gold
I prefer savory breakfast, so it's a great way that I love to get veggies in my diet. Whether a scramble, quiche, or hash, the more veggies the better!
Kushi
Thank you Mackenize 🙂
Mindy Fewless
This sounds like it has so much flavor! I'll have to try this!
Kushi
Thank you Mindy 🙂
Kylee
These soups look amazing, can't believe they are storebought! YUM!!
Kushi
Thank you Kylee 🙂