Pasta soup is delicious, cozy and hearty! It’s packed full of veggies and perfectly seasoned. This soup comes together in 25 minutes using one pot. Perfect for a chilly weeknight when you want to get dinner on the table fast with minimal cleanup afterwards, and leftovers reheat beautifully for a tasty lunch the next day.
Olivia’s Personal Note
Soup season is officially here, my friends! The nights are getting colder, and all I want lately is something hot, cozy, and comforting to warm me up.
Some soups that are always on repeat in our house are my ground turkey soup, minestrone soup, sweet potato chicken soup, and classic chicken noodle soup. But this time, I decided to switch things up and make a soup loaded with pasta and vegetables because honestly, my family loves this combo, and it never disappoints.
We love serving this pasta soup with a big crusty baguette (French or sourdough are both perfect), but focaccia is another favorite. And if you’re feeling extra cozy, you really can’t go wrong with some cheesy garlic bread on the side. Cozy dinner perfection. 🥣🥖✨
Onion, Celery & Garlic — I’ve tested this soup with all kinds of flavor bases, and this classic trio always wins. It gives the soup that cozy, home-cooked flavor right from the start. I’ve tried skipping one before, and it’s just not the same.
Bell Pepper — I usually grab a red bell pepper because it adds a little sweetness, but I’ve made this soup with every color and they all work great.
Tomato Paste — I’ve learned that a little tomato paste makes a huge difference. I’ve tested the soup without it, and it just doesn’t have the same depth. It adds that rich, slightly sweet flavor that makes the broth taste like it’s been simmering forever.
Sweet Potato — I’ve made this soup with both orange and white sweet potatoes, and honestly, they’re both delicious. They add a gentle sweetness and make the soup extra comforting without overpowering anything.
Pasta — I usually use brown rice pasta because it holds up well in soup and stays nice and tender. I’ve tried other pastas too, so feel free to use what you love, just keep an eye on cooking time.
Broth — I’ve tested this soup with vegetable, chicken, and even beef broth. Vegetable broth keeps it vegan, but chicken or beef broth add extra richness if you’re not worried about keeping it plant-based.
Sauté aromatics:
- Place a large soup pot on the stove over medium heat, add olive oil and allow it to heat up.
- Add onion, garlic and celery, sauté for 3-5 minutes until tender and fragrant!
- Next, stir in tomato paste, diced bell pepper and all of your seasonings.
Add sweet potato, broth:
- Now add your diced sweet potato and stir ingredients together until they’re well incorporated.
- Add broth and increase heat to high, once boiling, reduce the heat back down to low and place a lid on the pot. Simmer mixture for about 15 minutes, until the potatoes are tender.
Simmer peas, pasta:
- Add peas and pasta to the soup and continue simmering until pasta is cooked (check pasta packaging to see cook time)!
Serve:
- Do a quick taste test and add a bit more salt and pepper if desired.
- Garnish soup with parsley, then ladle into serving bowls and enjoy!
Recipe Tips
- Try to chop veggies and potatoes into even sized pieces for more quick, uniform cooking.
- Chopping veggies is the most time-consuming part of making this soup. You can dice them up ahead of time and refrigerate for later use.
- I really prefer to peel my sweet potatoes for this recipe. You can eat sweet potato skin, but I like the taste of this soup better without it.
- If you’re using frozen peas for this soup, you don’t need to thaw them first. They’ll cook in the hot broth!
Even More Soup Recipes
Carrot Parsnip Soup
35 mins
Sweet Potato Chicken Soup
25 mins
Zucchini Summer Soup
35 mins
Beet Soup Recipe
35 mins
Pasta Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup onion diced
- 1/2 cup celery chopped
- 3 cloves garlic minced
- 1 cup red bell pepper diced
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasonings
- 1 teaspoon paprika
- 1 teaspoon dried basil
- Salt and ground black pepper
- 2.5 cups sweet potato diced
- 1 cup brown rice pasta
- 6 cups vegetable broth
- ½ cup peas
- Fresh Italian parsley chopped
Instructions
- In a large pot or Dutch oven, heat the extra virgin olive oil over medium heat.
- Add the diced onion, chopped celery, and minced garlic. Sauté for about 3-5 minutes, or until the vegetables start to soften and become fragrant.
- Add bell pepper, tomato paste, Italian seasonings, paprika, dried basil, salt, and ground black pepper and cook for an additional 2 minutes, allowing it to meld with the vegetables.
- Add the diced sweet potato and stir well to combine. Add broth and bring it to a boil. Reduce the heat to a simmer, cover, and cook for approximately 15-20 minutes, or until the sweet potatoes are tender.
- Stir in the peas and brown rice pasta. Simmer until pasta is al-dente (check packaging for cook time)! Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Olivia, if I went to Chicago, the first thing I’d do is go get a deep dish pizza… I’ve never been there, so I haven’t had the opportunity. But one day..
Your soup looks fabulous! Love how you included a bit of cayenne pepper in with the sweet potatoes. Seems like a nice balance of sweet and spicy. Lovely colors too! Thank you, Olivia!
We lived in Chicago for twenty years, and then we had to move closer family. e miss just about everything, but we found if you can duplicate some of the recipes it really helps.
Pinned… Pinned…. Pinned! Soooo delicious. I love rich and hearty soups that have a bit of pasta in them, I feel like I am actually having a decent meal then.All about the sweet potato lately.
Can’t wait to make this soup! :o) What kind of beans did you use?
I used peas! Thanks for your question!
what do you mean by beans? The green veg type or beans like you put in baked beans?
I only used peas.
Very bland. Had to add rotisserie chicken to it to add the something missing. Would not make again.
yum this sounds really nice. Thanks for putting this up.
Simon
You are very welcome 😉
This looks delicious!
I have a question about the beans though, when someone asked what beans you used you replied ‘green peas’ however in the recipe it lists both 1/2 cup of peas and 1 cup of beans. Do you use 1 1/2 cup of peas or do you use a different kind of bean?
It is just 1/2 cup of peas. I am sorry about that. I fixed it on the recipe ingredients list. Thanks.
I made this soup for lunch today. It was delicious! My husband and I loved it. I used a can of rinsed and drained black beans in addition to the green peas. I had not read the comments where you suggested green beans. I will definitely be making this soup again.
It will not allow me to rate this below, but I definitely give it 5 STARS!
So happy you like this recipe 😉 Thanks for the 5 stars 😉
The photos and the memories are sustaining me this week while I battle with horrible things like BAS returns and marking assignments.It gives me a lift to look at the photos again!
I have all the ingredients except parsley so this will be my dinner for Christmas Eve this year.
I am in Canada but I worked in the US for several years. The closest I got to Chicago was on a business to Belvedere for work. I took the by pass! The traffic was enough so that I was glad I didn’t have to go through the city.
Hope you enjoyed this soup for Christmas Eve -)
Super easy and very yummy. I had a large white sweet potato that worked very well in this soup.
Happy you liked it.
That is good soup. Nice transition soup from summer into fall.
Thank you!
Fabulous soup! I didn’t realize I was out of red pepper, so I substituted sun-dried tomatoes and it was delicious.
That sounds like a great substitution! I’m so glad you enjoyed the soup. Sun-dried tomatoes must have added a wonderful depth of flavor. Thanks for sharing! 😊
Soup grabbed my attention and I made it. I added garbanzos and kidney beans along with the peas, as well as used green bell instead and embarrassingly canned sweet potatoes. Turned out amazingly! Thank you so much for the inspiration.
I love that! 😊 Those additions sound delicious and no judgment on canned sweet potatoes 😉. So glad it turned out great, and thank you so much for trying it and sharing your twists! 💛