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Pasta Soup with Sweet Potato and Peas-6

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!
Course Soup
Cuisine American
Keyword gluten-free, healthy, lunch, soup, vegan, vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 209kcal



  • 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