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!
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Recipe card
