Vegetable and Pasta Soup recipe
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- Dish type
- Vegetable soup
- Squash soup
- Butternut squash soup
This is a hearty vegetarian soup, made by simmering celery, carrots, courgette, sweetcorn, macaroni in a seasoned tomato soup base. Serve with crusty bread, if desired.
34 people made this
- 800g passata
- 1.2 litres water
- 3 cubes vegetable stock
- 1 bay leaf
- 1 small onion, chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon Italian herb seasoning
- 1 1/2 teaspoons dried parsley
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon hot red pepper sauce
- 2 sticks celery, sliced
- 2 carrots, peeled and sliced
- 1 small courgette, chopped
- 165g frozen sweetcorn
- 55g uncooked macaroni pasta
MethodPrep:15min ›Cook:1hr10min ›Ready in:1hr25min
- In a large pot, mix the passata, water, vegetable stock, bay leaf, onion, garlic, Italian herb seasoning, parsley, sugar, salt, pepper and hot red pepper sauce. Bring to the boil, reduce heat to low and simmer at least 30 minutes.
- Stir in the celery, carrots, courgette and sweetcorn. Cover and continue to simmer 30 minutes.
- Stir macaroni pasta into the pot and continue cooking 10 minutes or until pasta is al dente.
Reviews & ratingsAverage global rating:(34)
Reviews in English (25)
I changed a few things for what I had on hand. Turned out really good. I used a large can of tomato soup then filled the can with half milk, half broth. Threw in canned tomatoes all the spices they listed and a touch of brown sugar and cinnamon. Had the perfect spice with a tinge of sweetness. All my veggies were sauted and put in to boil. It was great with a grill cheese for a rainy day supper. Will definitely make it agian!-27 Aug 2007
This is the tomato soup I've been searching for! So rich and filling without any cream. I also added a can of diced tomatoes.-12 Aug 2009
Oh wow. This was AWESOME. This is the tomato soup I've been searching for...highlights the flavor of veggies, no milk or cream. The sugar made the tomato flavor so lovely. The only things I had to omit were the veggie bouillon, parsely, and I omitted the salt b/c it was plenty salty. For the Italian seasoning, I used 1/2 a ts each of oregano and basil. Other than that, I followed the whole thing perfectly. Made 6 hearty servings that don't need accompaniment. Just b/c it's tradition, I plopped a little plain yogurt on top...unnecessary. I ate it with bread and a little cheese...also unneccessary.-19 Jan 2009
- ¾ pound Italian sausage
- ½ cup diced onion
- 6 cups chicken broth
- 1 (15 ounce) can diced tomatoes with basil, garlic, and oregano
- 5 ounces farfalle pasta
- ½ teaspoon Italian seasoning
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh basil
Cook Italian sausage and onion in a skillet over medium-high heat until sausage is browned and crumbly and onion is soft and translucent, about 8 minutes.
Mix in chicken broth, diced tomatoes, pasta, Italian seasoning, salt, and pepper. Bring to a boil. Reduce heat and simmer until pasta is tender, stirring occasionally, about 10 minutes. Add ricotta cheese and cook until ricotta is fully incorporated, 2 to 3 minutes more.
Top each serving with 2 tablespoons mozzarella cheese, 1 tablespoon Parmesan cheese, and 1/2 tablespoon fresh basil.
- 2 cup Mixed vegetables , frozen or fresh
- 1 Onion , chopped
- 4 cloves Garlic , chopped
- 2 Tomatoes , diced
- 1/2 cup Pasta , whole wheat rotini, uncooked
- 1/2 cup Kabuli Chana (White Chickpeas) , uncooked
- 2 tablespoon Tomato Ketchup
- 1 teaspoon Dried basil leaves
- 1/4 teaspoon Cinnamon Powder (Dalchini)
- 1 teaspoon Paprika powder , or red chilli flakes
- 1/2 teaspoon Whole Black Peppercorns , crushed
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 4 cups Water
- 2 tablespoon Extra Virgin Olive Oil
2. Add butter to a hot pot.
3. Saute garlic until it smells good.
4. Saute the veggies along with garlic for 3 mins. I did not have potatoes so didn&rsquot use, but I suggest using since they help to slightly thicken the soup. You can also use corn.
5. Puree tomatoes and add them to the pot. This step is optional. I used since there was no lemon at home. I usually add lemon juice to the warm soup just before serving.
6. Cook for 3 to 4 mins. I prefer to do this on a high flame until the tomatoes dry up.
8. Simmer covered with a small vent open to let out the steam. Cooking on a low heat makes the soup tasty.
9. Once the veggies are tender, add the cooked pasta and stir. Add more water if needed to suit your consistency.
- 10 cups beef broth
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes
- 1 ½ cups diced carrots
- 1 ½ cups diced potatoes
- 1 cup chopped celery
- ½ cup chopped onion
- 1 cup frozen corn kernels
- 1 cup chopped fresh green beans
- ¼ tablespoon ground black pepper
- ½ teaspoon salt
- 1 ½ cups seashell pasta
- 1 cup shredded Cheddar cheese
In a large saucepan, combine the broth, tomato sauce, chopped tomatoes with juice, carrots, potatoes, celery, onion, corn, green beans, pepper and salt. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 15 minutes.
Stir in pasta and cook for an aditional 15 to 25 minutes or until pasta is tender. Adjust seasoning and serve hot with a sprinkle of Cheddar cheese on top.
Vegetable Pasta Soup Recipe:- How to make quick and healthy vegetable soup at home?e
Vegetable pasta soup recipe video: Super easy and very healthy soup that can be made in minutes. I love this vegetable pasta soup as it is quick, delicious, flavorful and filling. As the winter approaches soups and stews takes place of ice creams and shakes. When it rains and it is chilling outside all I need is a hot cup of soup, some music and my cozy corner with my blanket. When its cold and I don’t want to cook much I make this yummy, filling vegetable pasta soup to satisfy not only my stomach but also my soul. I love, love, love soups. Better than salads I like to have veggies as soups. Not to mention this vegetable pasta soup is really good for even losing weight and stay healthy. I did not use any oil in this soup. Adding veggies in this soup makes you feel fresh and healthy and pasta will keep you filled for long time. You can add whole wheat macaroni or pasta if you are looking for healthier options.
I have also posted the recipe of clear vegetable soup and tortilla soup which also taste just amazing.
Making this veg pasta soup is super simple. Take stock (vegetable or chicken), add water and pasta (or you can use macaroni) and boil for some time. Then add veggies, I have added broccoli, carrots, celery and mushrooms but you can add any seasonal veggies of your choice. Boil for some more time then add diced tofu, soya sauce and cook for few more minutes. Soup is ready to serve. Isn’t it super easy and quick? Why not try for your next meal.
Recipe for Kirsten's potato, pasta and vegetable soup
Robyn, a reader from Waiheke Island, New Zealand, shared this recipe for pasta and vegetable soup, and the story behind it. Chelsea and I couldn't wait to try it. Of course we didn't follow the directions to the letter, but the soup was so good that I'm sure we got the essentials right (butter, sugar, and grated potato). Chelsea's comment: "This is the soup you want when you're sick." My thoughts exactly, except that it's also the soup I want when I'm craving soup. I guess that makes it a soup's soup. Or something like that.
Here is what Robyn wrote: "Thought of you when I was supervising my eight-year-old niece, Emily, making this soup over the weekend. Her school homework project was to make three healthy meals and report back -- she did it like a food blog post. (We had bircher muesli for breakfast, homemade bread rolls with the soup, and chicken and deconstructed salad roll-your-own wraps for dinner).
"The quick, easy, nutritious, yummy soup recipe is one from the doyenne of New Zealand home cooking, Dame Alison Holst. These days she works with her son Simon, but this recipe was one she made with her then young daughter Kirsten. While easy for a young cook, it is a really yummy soup I like to make versions of it (with the tendency to increase the carrot and celery, and add other vegetables, too) when I am strapped for time but want a nutritious filling lunch. The small amount of butter and sugar really boosts the flavour. The potato is added not only for nutrition, but also for the thickening its starch provides."
Kirsten's potato, pasta and vegetable soup
Adapted from Robyn's recipe from Alison Holst. Neither Robyn nor I could find this recipe online, so if you do, please let me know and I'll update this link. Thank you, Robyn and Emily!
4 cups chicken stock, homemade or store-bought (I used Swanson 99%)
1 tsp butter
1 tsp sugar
1 small onion, chopped
1 carrot, topped and tailed, then grated without peeling (peel if you prefer)
2 stalks of celery, chopped
1 heaping tsp Italian seasoning (a blend of marjoram, thyme, rosemary, oregano, etc. -- our addition)
1/2 cup pasta (We used orzo, but any small pasta would do. Robyn recommends macaroni elbows.)
1 small potato, peeled and grated
Kosher salt and fresh black pepper, to taste
A few small oregano leaves, for garnish (optional)
In a Dutch oven or heavy stock pot, set the stock, butter and sugar over medium heat.
Add the onion, carrot and celery, in that order, and the Italian seasoning. Cover, and bring to the boil.
Remove the pot lid, and add the pasta. Bring the soup back to the boil, then reduce to simmer.
Grate the potato on the largest holes of a box grater, and add it about halfway through the time the pasta requires (add grated potato 5 minutes after ཆ minute pasta' has been added). The exact timing will depend on the type of pasta you use. When the pasta is cooked, the potato will be done, and the soup will have thickened.
Taste, and adjust seasoning with kosher salt and fresh black pepper. Garnish with small oregano leaves from your garden.
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Vegetable Pasta Soup
1 large onion, cubed
2 zucchini, thickly sliced
1 leek, sliced and washed
1 carrot, sliced
1 stick celery, sliced
1 bay leaf
6 cups hot tap water
2 carrots, cubed
1 leek, sliced and washed
1 stick celery, sliced
26 ounce (810 g) can whole tomatoes, salt-free
13.5 ounce (425 g) can tomato puree
1 1/2 cups small pasta twists
2 zucchini, sliced
4 ounces (125 g) button mushrooms, sliced
Freshly ground black pepper
1. Combine all vegetable stock ingredients in a 5 quart (litre) casserole dish.
2. Cover and cook for 25-30 minutes on HIGH, stirring halfway through cooking.
3. Allow to cool for 3-4 hours.
4. Drain stock from vegetables, reserving stock (discard vegetables).
1. Combine vegetable stock, carrot, leek, celery, tomatoes and tomato puree.
2. Cover and cook for 18-22 minutes on HIGH, stirring halfway through cooking.
3. Stir in pasta. Cook, uncovered, for 10-12 minutes on HIGH.
4. Stir in zucchini and mushrooms.
5. Cook, uncovered, for 8-10 minutes on HIGH.
6. Season with pepper and Tabasco sauce to taste.
Meatball And Vegetable Soup With Pasta Recipe
This is a sponsored post written by me on behalf of Carando®. All opinions are 100% mine.
Fall is almost here which has me craving cooler weather and all the comfort foods that come with it. Some of my favorites are pasta with a spicy sauce, creamy soups, and anything made with the traditional fall spices.
I enjoy trying different dishes and doing makeovers of old favorites, which is why I just had to turn meatballs into soup ala this Meatball and Vegetable Soup with Pasta Recipe. And, I have to say I&rsquom SO glad I did.
This meatball soup is warm and hearty for those cool days while having a nice meat and veggie balance. While I&rsquod love to say I have all the time in the world to make everything from scratch, we all know that&rsquos just not true if you want dinner on the table for the family before bedtime. That&rsquos why I take shortcuts where I can with tried and true brands like the Carando Abruzzese Italian Meatballs that you can find at your local Kroger grocery stores.
Carando has been around since the early 1900&rsquos so you know their products have to be good. The Abruzzese meatballs contain blended Italian cheese and herbs that help to make this soup extra flavorful and honestly likely taste better than any I could put together myself.
We really enjoy Italian-style dinners but good food often takes a lot of time we just don&rsquot have during the week. That&rsquos why I love that I can have all the Italian flavors I love in minutes with the various meatballs, sausages, and Charcuterie items that Carando makes.
I especially like their meatballs because not only are they delicious and stay moist and tender in cooking, but they are uniform in size and shape so you know they&rsquore all going to be done cooking at the same time. I have to admit it&rsquos hard for me to not sneak a couple after browning them before they go into the soup to simmer.
But, they are extra good swimming in this beefy tomato broth, with lots of veggies like carrots, peas, and mushrooms, and pasta. It&rsquos a complete meal in a bowl but I also like to serve it with a garnish of freshly grated parmesan cheese and some chopped basil on the top with a slice of garlic toast on the side to dunk.