Vegetable Pasta Soup is the ultimate comfort meal filled with hearty veggies, tender pasta, and rich flavor in every spoonful.
author’s note
The Secret To The Best Vegetable Pasta Soup!
I’ve made a lot of veggie soups over the years, but this Vegetable Pasta Soup is the one I keep coming back to. The first time I made it was on a chilly night when I needed dinner fast. I threw in the veggies I had, added pasta straight to the broth, and finished with a quick parsley, oil, and almond swirl.
That little swirl came from a veggie soup I tried years ago with an herb infusion that blew me away. I’ve never forgotten it, so I wanted to bring that same flavor boost here. It adds so much brightness and makes every bite taste special.
This pot didn’t last long. My who family loved it and everyone went back for seconds.
Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Broth | Use homemade if you have time, or try chicken stock for a richer base. |
| Pasta | Use small shapes like ditalini, elbow, or orzo. For whole-grain options, try whole wheat pasta. |
| Carrots, Celery & Onion | Chop them evenly so they cook at the same rate. You can also add zucchini or bell peppers. |
| Herbs | Swap in basil or thyme for a slightly different flavor. |
| Parsley, Oil & Almond Infusion | Sub almonds with pine nuts, cashews, or leave it out if you want to keep it simple. |
How To Make Vegetable Pasta Soup
- Sauté the base: Start by cooking onions, celery, and carrots until softened.
- Add broth & seasonings: Pour in the broth and season with herbs, salt, and pepper.
- Pasta: Add dry pasta right into the pot. Let it cook directly in the broth.
- Stir in veggies: Add in quicker-cooking vegetables like zucchini or spinach here.
- Finish with the infusion: Drizzle in the parsley, oil, and almond mixture before serving for a final boost of flavor.
Tips For Making The Perfect Vegetable Pasta Soup:
- Don’t overcook pasta: Check it 1–2 minutes before the package time for the best bite.
- Season to taste: Broths vary, so adjust salt and pepper as needed.
- Add toppings: Parmesan, croutons, or fresh herbs give extra flavor and texture.
- Prep veggies well: Dice celery, carrots, and onion small so they cook evenly, and sauté until tender for richer flavor.
Storage
This soup is best enjoyed fresh. The pasta keeps soaking up the broth as it sits, making the soup thicker over time.
- Fridge: Store in an airtight container for up to 4 days. Reheat on the stove with an extra splash of broth.
- Freezer: Not recommended, as pasta turns mushy once thawed. If you want to freeze, cook and freeze the soup without pasta, then add freshly cooked pasta when serving.
Serve Vegetable Pasta Soup Alongside:
Appetizers
No-Knead Bread
Green Salads
Garden Salad
Healthy
Cucumber Salad
Fruit Salads
Fruit Salad With Yogurt
Vegetable Pasta Soup
This Vegetable Pasta Soup is packed with flavorful veggies and a special parsley, oil, and almond infusion for an extra flavor boost. It’s so good, you’ll be reaching for seconds—maybe even thirds!
Video
Equipment
- Small food processor
Ingredients
- 3 tablespoons olive oil
- 1 cup finely diced yellow onion 1 onion
- 1 cup finely diced carrot 2 to 3 large carrots
- 3/4 cup finely diced celery 2 to 3 stalks
- Salt and pepper
- 1 cup mini uncooked shell pasta
- 1 tablespoon finely minced garlic 3 cloves
- 1 teaspoon Italian seasoning
- 1 (32-ounce) carton vegetable stock or vegetable broth, 4 cups
Herb Infusion
- 1/4 cup whole almonds roasted and lightly salted
- 1 bunch fresh flat-leaf parsley see note 1
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Freshly grated Parmesan cheese optional, for serving, see note 2
- Hearty, warm buttered bread optional, for serving
Instructions
- Heat olive oil in a large, heavy pot over medium heat. Once oil is shimmering, add diced onion, diced carrots, and diced celery. Season to taste (I add 3/4 teaspoon each salt and pepper). Sauté, stirring occasionally, 7–9 minutes or until veggies are crisp tender. Veggies shouldn’t be browning; reduce heat if they are. Take time to get them really tender.
- Add in dry (uncooked) pasta and garlic. Sauté, stirring constantly for 1 minute. Sprinkle in Italian seasoning, then pour in vegetable stock and bring soup to a boil. Boil for 6–9 minutes, uncovered, or until shells are al dente.
- While pasta is boiling, prepare the infusion: Add whole almonds to a small food processor and pulse to break into small pieces, (Don’t over-pulse or you’ll get almond butter!) Once almonds are in small pieces, add in coarsely chopped parsley, garlic, oil, lemon juice, plus salt to taste (I add 1/4 teaspoon). Pulse until you have a pesto-like mixture.
- Once pasta is cooked al dente, remove pot from heat and stir through the herb infusion. Taste and season with any additional salt and pepper if needed. Ladle into bowls and top with freshly grated Parmesan cheese if desired. Serve with some hearty buttered bread—yum!
Recipe Notes
Note 1: Be sure to get flat-leaf (not curly) parsley for this recipe. You’ll need about 1 bunch. Roughly chop the parsley, then lightly pack in the measuring cup to get the measurement.
Note 2: For a nice finishing touch, I love grating a block of Parmesan cheese on a fine grater right over the bowl of soup.
Storage: This soup stores well in the fridge, though it can become quite thick as it sits. To reheat leftovers, gently heat it up on the stovetop while stirring frequently. You may need to add a splash more vegetable stock/broth to thin it out. This soup doesn’t freeze well due to the pasta, which can become quite mushy when thawed and reheated. It’s best enjoyed fresh or stored in the fridge for a few days.
Nutrition
Serving: 1serving | Calories: 364kcal | Carbohydrates: 36g | Protein: 7g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Sodium: 1032mg | Potassium: 578mg | Fiber: 6g | Sugar: 8g | Vitamin A: 17833IU | Vitamin C: 28mg | Calcium: 102mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
- Make it spicy: Add a pinch of red pepper flakes to the vegetable pasta soup.
- Add protein: Stir in beans, lentils, or cooked chicken.
- Change the pasta: Try orzo, shells, or even tortellini for a fun twist.
- Broth thickness: Add more broth for a lighter soup or keep it thicker for something hearty.
