Herbed Vegetable Pasta Soup

Vegetable Pasta Soup is the quintessential comfort meal, renowned for its heartwarming blend of tender pasta, an abundance of hearty vegetables, and a rich, deeply satisfying flavor profile in every single spoonful. It’s more than just a meal; it’s an experience that nourishes both body and soul.

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The Secret to Crafting the Most Flavorful Vegetable Pasta Soup!

Throughout my culinary journey, I’ve experimented with countless vegetable soup recipes, but this particular Vegetable Pasta Soup holds a special place in my heart. It’s the one I consistently return to, especially when the craving for something truly comforting strikes. The initial inspiration for this recipe came on a brisk evening, when I needed a delicious yet quick dinner solution. I gathered the freshest vegetables I had on hand, added pasta directly to the simmering broth, and, for a finishing flourish, swirled in a vibrant parsley, olive oil, and almond infusion.

That distinctive herb infusion was a revelation, inspired by a memorable veggie soup I savored years ago. Its bright, fresh notes left a lasting impression, and I knew I had to recreate that flavor magic here. This simple addition elevates the soup from good to extraordinary, adding an incredible depth and freshness that makes every spoonful truly special. It’s a game-changer you won’t want to skip!

The result? A pot of soup that vanished almost instantly. My entire family adored it, and everyone eagerly went back for seconds, even thirds! This recipe has since become a cherished staple, loved by all.

Essential Ingredients for a Perfect Vegetable Pasta Soup

Crafting a truly exceptional Vegetable Pasta Soup starts with selecting the right ingredients. Each component plays a vital role in building the soup’s rich flavor and satisfying texture. Here’s a detailed look at what you’ll need, along with tips for customization:

Beyond these core ingredients, don’t hesitate to get creative with what you have on hand. Seasonal vegetables can be a fantastic addition, making each pot of soup a unique culinary adventure.

Crafting Your Hearty Vegetable Pasta Soup: A Simple Step-by-Step Guide

Creating this flavorful Vegetable Pasta Soup is a straightforward and rewarding process. Follow these easy steps to bring this comforting dish to life in your kitchen:

1. Sauté the Aromatic Base: Begin by heating olive oil in a large, sturdy pot over medium heat. Once the oil shimmers, add your finely diced onions, celery, and carrots. Season generously with salt and pepper to draw out their natural flavors. Sauté, stirring occasionally, for 7-9 minutes, or until the vegetables are wonderfully crisp-tender. It’s crucial they don’t brown; reduce heat if necessary. This step is key to building a deep, rich flavor foundation for your soup.
2. Infuse with Garlic and Pasta, Then Add Broth: Stir in the minced garlic and your dry (uncooked) pasta, sautéing for just 1 minute until fragrant. This light toasting of the pasta adds a subtle nutty note. Sprinkle in the Italian seasoning, then pour in the vegetable broth. Bring the mixture to a rolling boil and let it simmer, uncovered, for 6-9 minutes, or until the pasta is perfectly al dente. Keep an eye on the pasta to prevent it from becoming mushy.
3. Prepare the Signature Herb Infusion: While the pasta cooks, create the magic infusion. In a small food processor, pulse the whole almonds until they break down into small, textural pieces – be careful not to over-process into almond butter! Add coarsely chopped flat-leaf parsley, a teaspoon of minced garlic, olive oil, and fresh lemon juice. Season with a pinch of salt. Pulse until you achieve a vibrant, pesto-like mixture. This is where the soup gets its incredible freshness and zing.
4. Combine and Season to Perfection: As soon as the pasta reaches al dente, remove the pot from the heat. Stir in your freshly prepared herb infusion. Give the soup a good taste test and adjust the seasoning with additional salt and pepper if needed. The flavors should be balanced and bright.
5. Serve with Style and Warmth: Ladle the steaming soup into bowls. For an extra layer of flavor and indulgence, top each serving with a generous sprinkle of freshly grated Parmesan cheese. Pair it with a slice of warm, crusty buttered bread for dipping, and prepare for a truly satisfying meal that will warm you from the inside out.

This method ensures that the vegetables are tender, the pasta is perfectly cooked, and the unique herb infusion delivers a burst of freshness right before serving.

Expert Tips for Crafting the Ultimate Vegetable Pasta Soup

Achieving a truly outstanding Vegetable Pasta Soup is easy with a few key techniques. Here are some expert tips to ensure your soup is perfect every time:

• Prevent Overcooked Pasta: The secret to perfectly textured pasta in soup is timing. Begin checking your pasta 1-2 minutes before the package directions suggest. Al dente pasta will have a slight bite to it and won’t be mushy. Remember, it will continue to cook slightly in the hot broth even after removing from heat.
• Seasoning is Key: Broths and stocks vary significantly in their sodium content. Always taste your soup before adding the final seasonings. Start with the recommended amount of salt and pepper, then adjust to your personal preference. A little extra can make a huge difference in flavor depth.
• Embrace Creative Toppings: Elevate your soup with delicious toppings! A sprinkle of freshly grated Parmesan cheese adds a salty, umami kick. Homemade croutons provide a delightful crunch. Fresh herbs like basil or extra parsley can brighten the flavors even further. Don’t underestimate the power of a garnish!
• Master Your Veggie Prep: Consistency in vegetable size is crucial for even cooking and optimal flavor release. Dice your celery, carrots, and onion small and uniformly. Take your time sautéing them until they are genuinely tender, as this caramelization forms the aromatic backbone of your soup.
• Use Fresh Herbs for Infusion: For the parsley, oil, and almond infusion, always opt for fresh, flat-leaf parsley. Its vibrant flavor and color are unmatched compared to dried parsley, and it’s essential for that bright, pesto-like quality.

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★★★★★

5 from 2 votes

Vegetable Pasta Soup

By
Chelsea Lords

This Vegetable Pasta Soup is an absolute delight, bursting with fresh, flavorful veggies and highlighted by a unique parsley, olive oil, and almond infusion. It’s so incredibly delicious, you’ll undoubtedly want to go back for a second helping – and quite possibly a third!

Prep Time:
25 minutes

Cook Time:
20 minutes

Total Time:
45 minutes

Servings:
4 servings

Equipment

• Large pot (preferably a heavy-bottomed Dutch oven for even heating)
• Small food processor

Ingredients

• 3 tablespoons olive oil
• 1 cup finely diced yellow onion (approximately 1 medium onion)
• 1 cup finely diced carrot (from 2 to 3 large carrots)
• 3/4 cup finely diced celery (from 2 to 3 stalks)
• Salt and pepper, to taste (initial suggestion: 3/4 teaspoon each)
• 1 cup mini uncooked shell pasta (or other small pasta shapes like ditalini or orzo)
• 1 tablespoon finely minced garlic (about 3 cloves)
• 1 teaspoon Italian seasoning
• 1 (32-ounce) carton vegetable stock or vegetable broth (4 cups)

For the Herb Infusion:

• 1/4 cup whole almonds, roasted and lightly salted
• 1 bunch fresh flat-leaf parsley (see Note 1 for preparation)
• 1 teaspoon minced garlic
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• Freshly grated Parmesan cheese (optional, for serving, see Note 2)
• Hearty, warm buttered bread (optional, for serving)

Instructions

1. Heat 3 tablespoons of olive oil in a large, heavy pot (such as a Dutch oven) over medium heat. Once the oil is shimmering, add the finely diced yellow onion, carrots, and celery. Season with approximately 3/4 teaspoon each of salt and pepper. Sauté, stirring occasionally, for 7–9 minutes or until the vegetables are crisp-tender. It’s important that the vegetables do not brown; reduce the heat if necessary. Taking the time to properly tenderize the vegetables will build a deeper flavor foundation.
2. Add the dry (uncooked) pasta and 1 tablespoon of minced garlic to the pot. Sauté, stirring constantly, for 1 minute until fragrant. Sprinkle in the Italian seasoning, then pour in the entire 32-ounce carton of vegetable stock or broth. Bring the soup to a boil. Boil gently for 6–9 minutes, uncovered, or until the pasta shells are cooked al dente (tender but with a slight bite).
3. While the pasta is boiling, prepare the herb infusion: Add the whole roasted almonds to a small food processor. Pulse a few times to break them into small, coarse pieces. Be careful not to over-pulse, as you want a texture, not almond butter. Once the almonds are broken down, add the coarsely chopped fresh flat-leaf parsley, 1 teaspoon of minced garlic, 2 tablespoons of olive oil, and 1 tablespoon of lemon juice, plus about 1/4 teaspoon of salt. Pulse again until you achieve a vibrant, pesto-like mixture.
4. Once the pasta is cooked al dente, remove the pot from the heat. Stir through the freshly prepared herb infusion. Taste the soup and adjust with any additional salt and pepper if needed. Ladle the hot soup into individual bowls.
5. For a delightful finish, top with freshly grated Parmesan cheese if desired. Serve immediately with some hearty, warm buttered bread for dipping – it’s an irresistible combination!

Recipe Notes

Note 1: Flat-Leaf Parsley: For this recipe, it is crucial to use fresh flat-leaf (Italian) parsley, not the curly variety, as it offers a superior flavor and texture. You will need approximately one standard bunch. To measure, roughly chop the parsley, then lightly pack it into a measuring cup to achieve the desired amount.

Note 2: Parmesan Cheese: For an exquisite finishing touch, I highly recommend grating a block of quality Parmesan cheese directly over each bowl of hot soup using a fine grater. This adds a wonderful nutty and salty depth.

Storage & Reheating Tips: While delicious fresh, this soup can be stored in an airtight container in the fridge for up to 4 days. The pasta will absorb more broth over time, making the soup thicker. To reheat, gently warm on the stovetop, adding a splash of extra vegetable stock or broth to reach your preferred consistency. Freezing is not recommended for soup with cooked pasta, as the pasta tends to become mushy. If you plan to freeze, prepare the soup base without pasta and add freshly cooked pasta when serving.

Nutrition

Serving: 1 serving | 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

Nutrition information is automatically calculated and should be used as an approximation.

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