Pasta Vegetable Soup

This comforting Pasta Vegetable Soup is the ultimate weeknight dinner solution, combining the classic flavors of Italian cuisine with the warmth of homemade comfort food. The broth is deeply savory, built from a base of aromatic onions, carrots, and celery, infused with a blend of basil, marjoram, oregano, and thyme. Hearty green beans and crushed tomatoes add texture and richness, while the macaroni absorbs the flavorful stock, making every spoonful satisfying. It's a balanced dish that feels substantial enough for a main course yet light enough to enjoy on cooler evenings. Perfect for feeding a crowd or packing for leftovers, this soup brings a touch of home-style warmth to your table without requiring hours of prep.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 370.8

Description

This comforting Pasta Vegetable Soup is the ultimate weeknight dinner solution, combining the classic flavors of Italian cuisine with the warmth of homemade comfort food. The broth is deeply savory, built from a base of aromatic onions, carrots, and celery, infused with a blend of basil, marjoram, oregano, and thyme. Hearty green beans and crushed tomatoes add texture and richness, while the macaroni absorbs the flavorful stock, making every spoonful satisfying. It's a balanced dish that feels substantial enough for a main course yet light enough to enjoy on cooler evenings. Perfect for feeding a crowd or packing for leftovers, this soup brings a touch of home-style warmth to your table without requiring hours of prep.

Directions

1
In a large saucepan or stockpot, combine 4 cups of water, chopped onion, sliced carrots, sliced celery, brown sugar, basil, marjoram, oregano, thyme, black pepper, crushed garlic, chicken broth, whole tomatoes, thawed green beans, and tomato paste.
2
Bring the mixture to a boil over high heat.
3
Once boiling, cover the pot, reduce heat to low, and let simmer for 45 minutes to allow the flavors to meld.
4
Add the remaining 2 cups of water to the pot and bring back to a boil.
5
Stir in the uncooked macaroni and cook for an additional 8 minutes, or until the pasta is tender and al dente.
6
Ladle the hot soup into bowls and top each serving with Parmesan cheese.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 370.8kcal

% Daily Value *
Total Fat 9.8g16%
Saturated Fat 2.6g13%
Cholesterol 66.8mg23%
Sodium 143.9mg6%
Total Carbohydrate 43.8g15%
Dietary Fiber 6.1g25%
Sugars 11.2g
Protein 27.1g55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/pasta-vegetable-soup/