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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Yum! The soup looks so so hearty, wholesome, and comforting. Perfect for the colder weather! Also, I can’t even handle that deep-dish pizza. Can’t even handle it
So glad you got to experience Chicago! That city is fantastic and OMG the deep dish pizza! I can’t blame you for eating it for breakfast, ha! This soup looks so comforting and delicious. I need a big bowl of it!
Pasta soup with sweet potatoes and peas, I am sorry I am new in the kitchen how do I measure one cup of sweet potatoes, do I mash them?
My bad… sorry Brian. It is one cup of diced sweet potato. Thanks a lot for your question!
It also says to add the beans. What beans? Also, the soup looks very smooth. Were the sweet potatoes puréed? I love th concept and the soup picture looks great, but I am not sure how the recipe as written will produce the product in the picture.
There is no beans. I just adjusted the recipe instructions to clear up further confusion. Thanks for pointing it out.Also there is no sweet potato puree in there. I just used a very thick vegetable broth. I used this one.
Sounds like such a fun trip Olivia! I’ve never been to Chicago, but it’s on my “must visit” list. Someday. I bet you were mighty cold! Glad you enjoyed some good food, especially the deep dish pizza. I would have eaten leftovers for breakfast AND lunch : )
This soup sounds so good! I love sweet potato in soup. Gives it a delicious velvety texture. Yum!
Sounds like you had a great time in Chicago! Giordano’s is my favorite deep dish pizza, and I love eating it cold for breakfast the next day! And Willis Tower is amazing, although it will always be the Sears Tower to me (as they just changed the name within the past few years or so). This pasta soup looks so delicious! I’ve never used sweet potatoes in a soup before, so I’m loving this version!
Yay, so glad you had a great trip! I’ve always wanted to visit Chicago and it sounds like so much fun! Love this soup – it’s been so chilly lately so a big bowl of this sounds perfect to warm up with 🙂
I’m not sure a bowl of soup could be any more comforting than this. It looks so thick and creamy and delicious! Perfect for the start of winter, that’s for sure!
Sounds like you had a great time in Chicago. I’d love to visit some day!
Sounds like you had lots of fun on your trip. Your right! What can be better than home made soup on a cold day. Our temperatures have not been below freezing yet, but soup sounds good anyway. 🙂
Glad you had such a good time in Chicago! This soup looks absolutely wonderful. Sweet potatoes and peas are two of my favorite ingredients for soups! I would really enjoy a big bowl of this.
Glad to hear your trip went so well! You’re reminding me how much I miss Chicago! Haven’t been back there in so long. 😉
And this soup is totally gorgeous! Love all those glorious chunks of sweet potatoes! Pinned.
I’m glad you had fun in Chicago! 🙂 And this soup looks fantastic. I usually don’t make many soups, but I need to start cause I’m in desperate need of something to warm me up in this NY weather!!
I LOVE sweet potato and peas! This pasta soup looks absolutely delicious!!! Pinned 🙂
This is the kind of meal we want on a chilly fall day! This looks delicious! Pinned!
So glad you had fun in Chicago, Olivia! I’ve only been once but I loved it and that Chicago style pizza is the best! My husband just looked over my shoulder as I was reading your post and said that it looked so good and asked if I would make it, haha! I guess I gotta make this soup now 🙂
Olivia, I can’t get over the beautiful colors in this soup, so gorgeous!! Pinned!
Sounds like you had a great trip even with the cold weather! I’ve always wanted to visit Chicago – hopefully someday!
And I love the looks of this soup – you had me immediately at sweet potato! Have a great weekend!!
Does this ever look comforting (and healthy)! Love soup at this time of year. It sounds like you had a wonderful time in Chicago, I went years ago and loved it.
Oh it gets so cold in Chicago, sounds like you had a great trip! love soup and this looks like a delicious one, sweet potatoes and peas, what a wonderful combo!
Yaaaaay, Chicago! I loved Millennium Park and looks like you had a great time! This soup looks like the perfect return home to me..so cozy, healthy, and comforting!
This looks wonderful! I’ve been looking for more soup recipes lately, especially ones that don’t require an immersion blender, since I have yet to buy one. Looking forward to trying this!