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Vegetable Pasta Soup
If you need a comforting and flavorful soup to warm you up, this Vegetable Pasta Soup is the perfect choice. Filled with a variety of vegetables and packed with flavor, this soup is sure to satisfy your cravings. We've also added a special parsley, oil, and almond infusion to take the flavor to the next level. Trust us, you won't be able to resist seconds (or even thirds) of this deliciousness. So go ahead and give this hearty, herb-packed soup a try – your taste buds (and stomach) will thank you!
Servings 4 servings
Calories 364kcal
Cost $10.12
Ingredients
- 3 tablespoons olive oil
- 1 cup each: finely diced yellow onion, finely diced carrot (1 onion, 2-3 large carrots)
- 3/4 cup finely diced celery (2-3 stalks)
- Fine sea salt & pepper
- 1 cup mini uncooked shell pasta
- 1 tablespoon finely minced garlic (3 cloves)
- 1 teaspoon Italian seasoning
- 1 carton (4 cups) good vegetable stock (or broth)
Herb Infusion
- 1/4 cup whole almonds, roasted and lightly salted
- 1 bunch fresh parsley leaves (Note 1)
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Optional, for serving: crusty buttered warm bread, freshly grated Parmesan cheese (Note 2)
Instructions
- VEGGIES: Heat olive oil in a large, heavy pot over medium heat. Once oil is shimmering, add the diced onion, carrots, and celery. Season to taste (I add 3/4 teaspoon each of salt & pepper). Sauté, stirring occasionally, 7-9 minutes or until veggies are crisp tender. Veggies shouldn't be browning; reduce the heat if they are. Take time to get them really tender here.
- PASTA: Add in dry (uncooked) pasta and garlic. Sauté, stirring constantly for 1 full minute. Sprinkle in Italian seasoning. Finally, pour in the vegetable stock or broth and bring the soup to a boil. Boil for 6-9 minutes, uncovered, or until shells are al dente (pasta has a bite to it).
- HERB INFUSION: While pasta is boiling, prepare the infusion: Add whole almonds to a small food processor and pulse to break into small pieces, (Don't over-pulse or you'll get almond butter!) Once almonds are in small pieces, add in coarsely chopped parsley, garlic, oil, lemon juice, plus salt to taste (I add 1/4 tsp). Pulse until you have a pesto-like mixture.
- FINISHING: Once pasta is cooked al dente, remove pot from heat and stir through the herb infusion. Taste, and season with any additional salt and pepper if needed. Ladle into bowls and top with freshly grated Parmesan cheese if desired. Serve with some crusty bread -- yum!
Video
Notes
Note 1: Parsley: Be sure to get flat-leaf (NOT curly) parsley for this recipe. You'll need about 1 bunch. Roughly chop the parsley, then lightly pack in the measuring cup to get the measurement.
Note 2: Parmesan cheese: For a nice finishing touch, we love grating a block of Parmesan cheese on a microplane (or the small holes of the grater) right over the bowl of soup
Nutrition
Serving: 1serving | Calories: 364kcal | Carbohydrates: 36g | Protein: 7g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Sodium: 1032mg | Potassium: 578mg | Fiber: 6g | Sugar: 8g | Vitamin A: 17833IU | Vitamin C: 28mg | Calcium: 102mg | Iron: 2mg