Pasta soup is delicious, cozy and hearty! It’s packed full of healthy veggies, perfectly seasoned and is even dairy free. You can also easily make this soup gluten free and vegan if desired.
Even better, this soup comes together in only 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.
Soup season is here, my friends! The nights are getting colder and I’m constantly craving something hot and cozy to warm me up. If you’re in the same boat, be sure to check out my many soup recipes!
Some of my favorites pasta soup are this savory Kale Tortellini Soup, or my classic Chicken Noodle Soup, White Bean and Kale Soup and my Ground Turkey Pasta Soup. And if you’ve got a hankering for creamy soup, be sure to try my mouthwatering Butternut Squash Soup! You can also try these
- Extra virgin olive oil — Avocado oil also works well.
- Aromatics — Onion, celery and garlic.
- Bell pepper — I generally use a red bell pepper, but you can use any color you like!
- Tomato paste — Adds fabulous, rich flavor to this soup.
- Seasonings — Italian seasonings, paprika, dried basil, salt and black pepper.
- Sweet potato — An orange or white sweet potato both work great!
- Pasta — I like using brown rice pasta for a gluten free soup. If you don’t need this recipe to be gluten free, you can certainly use regular wheat pasta.
- Broth — You can use vegetable broth for a vegan soup, but chicken broth or beef broth works fine if you’re not worried about making a veggie soup.
- Peas — Frozen or fresh.
- Parsley — Garnish for extra flavor and color!
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.
- Worried about high salt intake? I recommend looking for a low-sodium brand of broth at the grocery store.
- If you’re using frozen peas for this soup, you don’t need to thaw them first. They’ll cook in the hot broth!
- Side salad: Soup and salad is always a great pairing! Try my arugula salad, easy red cabbage salad or shredded brussels sprouts salad!
- Warm, delicious bread! A big French or sourdough baguette is perfect with this pasta soup! Focaccia bread is another winner. You can also go with some cheesy garlic bread or low-carb dinner rolls and garlic butter.
- Toppings: Freshly grated parmesan cheese and almond flour crackers or saltines!
- Savory scones or muffins: These tasty bacon and cheese scones are perfect for dipping. Cauliflower muffins are awesome if you’re looking for a low carb option.
- Pasta: I use brown rice pasta in this recipe to make it gluten free. If you don’t need a gluten-free soup, feel free to use regular wheat pasta. You can also play around with different shapes like bow-tie, orecchiette or even tortellini!
- Sub a grain or legume: Instead of pasta, make this soup with rice or lentils. You can also make a bean soup by adding beans.
- Add cream! Mix in a splash of half and half or heavy cream if you don’t need this recipe to be dairy free.
- Vegetables: This soup is great for using up produce, add what you’ve got on hand! Think corn, zucchini, broccoli, cauliflower, brussels sprouts and more.
- Seasonings: You can also add other fresh herbs that you prefer such as oregano, thyme, rosemary and bay leaf.
- Add a protein: Make this soup with ground beef or Italian sausage.
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
- Make sure the vegetables are chopped uniformly and into small bite-sized pieces so you don’t have large chunks when you try to take a bite.
- Plan ahead! Chop produce ahead of time and store in the fridge for later.
- I recommend peeling your sweet potatoes for this soup.
- If you’re worried about salt, you can use low sodium vegetable broth and season to taste.
- Feel free to use frozen peas, no need to thaw first! They’ll cook in the soup.
- To store: Store leftover soup in an airtight container in the fridge for up to 5 days.
- To reheat: Reheat the soup in the microwave or on the stovetop until hot.
- To freeze: Freeze the soup for up to 3 months. Make sure you leave space when freezing as liquid will expand. The texture of the pasta may change when frozen and thawed. You can also make this soup without pasta for freezing, and add the noodles when reheating!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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! 😊