Best Vegetable Pasta Soup (Quick and Easy!)
Vegetable Pasta Soup is a hearty and delicious soup loaded with full of 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. Each serving is under 250 calories.
Servings: 4 people
Calories: 245kcal
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
Calories: 245kcal | Carbohydrates: 38g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1892mg | Potassium: 927mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3892IU | Vitamin C: 19mg | Calcium: 58mg | Iron: 3mg