Pasta Soup

Pasta soup is delicious, cozy and healthy! It’s packed full of veggies, perfectly seasoned and even dairy free. You can also make this soup gluten free and vegan if desired. Whip it up in 25 minutes using only one pot for easy cleanup!

Course Side Dish, Soup

Cuisine American

Keyword pasta soup

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 250kcal

Author Olivia Ribas

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

US Customary - Metric

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