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
Calories 209kcal
Ingredients
- 2 tablespoons extra virgin oil
- ¾ cup yellow onion diced
- 3 cloves garlic minced
- 1/2 cup red bell pepper diced
- 1 cup sweet potato diced
- 6 cups vegetable broth
- 1 cup brown rice pasta
- ½ cup peas
- Pinch cayenne pepper
- Salt and ground black pepper
- 2 tablespoons chopped fresh Italian parsley
Instructions
- 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.
Notes
- 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.
Nutrition
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