Pasta Soup with Sweet Potato and Peas
This Pasta Soup with Sweet Potato and Peas is a great recipe for fall. This filling soup is full of fiber, low in fat, and is a quick-and-easy go-to meal!
Servings 4 people
In a large pot over high heat, add olive oil.
When the pan and the oil are hot, turn the heat down to medium and add the onions and garlic.
Sauté until onions are translucent. Add red pepper and sweet potato. Cook for about 5 minutes.
Add broth and bring it to a boil. Add brown rice pasta. Cover and cook according to the package instructions.
Add peas, cayenne pepper, salt, and pepper and cook for 4 minutes more.
Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley.
- If you're worried about salt, you can use low sodium vegetable broth and season to taste.
- Feel free to use frozen peas. Add the peas to the soup directly from frozen.
- Make sure the vegetables are chopped uniformly and into small bite-sized pieces so you don't have large evenly chunks when you try to take a bite.
- 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 expands as it freezes. The texture of the pasta may change when frozen and thawed.
Serving: 1/4 | Calories: 209kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 330mg | Potassium: 408mg | Fiber: 5g | Sugar: 8g