pasta soup
This cozy one-pot pasta soup is full of hearty vegetables, tender pasta, and rich broth. It's quick to make, easy to customize, and perfect for busy nights or laid-back weekends.
Equipment
- Large Pot
- Wooden spoon
- Ladle
Ingredients
Fresh Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 carrots peeled and diced
- 2 celery stalks chopped
- 1 zucchini chopped
- 1 cup baby spinach or chopped kale
Pantry Staples
- 1 can diced tomatoes 15 oz
- 1 teaspoon dried Italian seasoning
- 1 cup small dry pasta like ditalini, elbow, or shells
- 6 cups low-sodium vegetable or chicken broth
- Salt and pepper to taste
- Grated Parmesan for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until vegetables soften.
- Add zucchini, diced tomatoes, and Italian seasoning. Stir and simmer for 5 minutes to combine flavors.
- Pour in broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
- Stir in pasta and cook uncovered for 10–12 minutes until al dente.
- Add spinach or kale and cook for another 2–3 minutes until wilted.
- Season with salt and pepper. Ladle into bowls and top with grated Parmesan, if using.
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Notes
For best results, cook the pasta separately if making this soup ahead. Stir in a splash of lemon juice before serving to brighten the flavor. Feel free to add white beans or shredded chicken for a heartier version.