I love this recipe because it takes a classic vegetable soup and elevates it with a simple homemade herb infusion that tastes like a fresh pesto. The combination of roasted almonds, parsley, lemon, and olive oil adds richness and brightness at the same time. It’s also versatile—I can easily switch up the vegetables or pasta depending on what I have on hand. This soup is hearty, flavorful, and feels like a warm hug in a bowl.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 tablespoons olive oil 1 cup finely diced yellow onion (1 onion) 1 cup finely diced carrot (2 to 3 large carrots) 3/4 cup finely diced celery (2 to 3 stalks) Salt and pepper 1 cup mini uncooked shell pasta 1 tablespoon finely minced garlic (3 cloves) 1 teaspoon Italian seasoning 1 (32-ounce) carton vegetable stock or vegetable broth (4 cups)
Herb Infusion 1/4 cup whole almonds, roasted and lightly salted 1 bunch fresh flat-leaf parsley 1 teaspoon minced garlic 2 tablespoons olive oil 1 tablespoon lemon juice Freshly grated Parmesan cheese (optional, for serving) Hearty, warm buttered bread (optional, for serving)
Directions
I heat olive oil in a large, heavy pot over medium heat. Once the oil is shimmering, I add the diced onion, carrots, and celery. I season with about 3/4 teaspoon each of salt and pepper. I sauté the vegetables for 7–9 minutes, stirring occasionally, until they are tender but not browned.
I add the dry pasta and minced garlic to the pot and sauté for 1 minute, stirring constantly. Then I sprinkle in the Italian seasoning and pour in the vegetable stock.
I bring the soup to a boil and cook it uncovered for 6–9 minutes, until the pasta is al dente.
While the pasta is cooking, I prepare the herb infusion. In a small food processor, I pulse the almonds until they’re broken into small pieces (not too fine). Then I add the chopped parsley, garlic, olive oil, lemon juice, and a pinch of salt (about 1/4 teaspoon). I pulse again until it becomes a pesto-like mixture.
Once the pasta is tender, I remove the pot from the heat and stir in the herb infusion. I taste and adjust seasoning as needed with more salt or pepper.
I ladle the soup into bowls and finish with freshly grated Parmesan cheese. I like serving it with warm, buttered bread for a complete, comforting meal.
Servings and Timing
This recipe makes about 4 servings and takes 45 minutes total—25 minutes for prep and 20 minutes for cooking.
Variations
I sometimes add other vegetables like zucchini, peas, or spinach for more color and nutrition. For extra protein, I stir in a can of white beans or chickpeas. I also enjoy using different pasta shapes such as ditalini or elbow macaroni. If I want a richer flavor, I add a splash of cream or a sprinkle of red pepper flakes for heat. The herb infusion can also be made with basil or mixed herbs for a twist on the classic parsley flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. The soup thickens as it sits because of the pasta, so when reheating, I add a splash of vegetable broth or water to loosen it up. I reheat gently on the stovetop, stirring often. I don’t recommend freezing this soup since the pasta tends to become mushy after thawing—it’s best enjoyed fresh.
FAQs
Can I make this soup gluten-free?
Yes, I use gluten-free pasta or rice-based shells instead of traditional pasta.
Can I make the herb infusion ahead of time?
Absolutely. I prepare it a day ahead and store it in the fridge in an airtight container until I’m ready to stir it into the soup.
What other nuts can I use instead of almonds?
I’ve used walnuts, cashews, or pistachios—all work beautifully.
Can I use curly parsley instead of flat-leaf?
I prefer flat-leaf parsley for its smoother texture and milder flavor, but curly parsley works in a pinch.
How can I make this soup creamier?
I stir in a splash of heavy cream or a spoonful of Greek yogurt right before serving.
What type of pasta works best?
Mini shells are perfect, but small macaroni, orzo, or ditalini work well too.
Can I add meat to this soup?
Yes, I sometimes add cooked shredded chicken or turkey for extra protein.
How can I make this soup vegan?
It’s already vegan if I skip the Parmesan cheese or use a plant-based alternative.
How do I prevent the pasta from getting too soft?
I make sure to cook the pasta just until al dente and avoid simmering the soup after adding the infusion.
Can I double the recipe?
Yes, I often double it for meal prep or to serve a larger group—it reheats beautifully.
Conclusion
This Vegetable Pasta Soup is a wholesome, flavorful dish that always hits the spot. I love how the combination of tender vegetables, delicate pasta, and the bright herb infusion makes it both comforting and refreshing. It’s easy to prepare, customizable, and packed with goodness—a perfect recipe for any day when I want something simple yet full of flavor.
A bright, comforting Vegetable Pasta Soup filled with tender vegetables, mini pasta shells, and a fresh parsley-almond herb infusion. This nourishing bowl is light yet satisfying, bursting with flavor, and perfect for cozy lunches or weeknight dinners.
Ingredients
3 tablespoons Olive oil
1 cup Finely diced yellow onion (1 onion)
1 cup Finely diced carrot (2 to 3 large carrots)
3/4 cup Finely diced celery (2 to 3 stalks)
Salt and pepper, to taste
1 cup Mini uncooked shell pasta
1 tablespoon Finely minced garlic (3 cloves)
1 teaspoon Italian seasoning
1 (32-ounce) carton Vegetable stock or broth (4 cups)
Herb Infusion
1/4 cup Whole almonds, roasted and lightly salted
1 bunch Fresh flat-leaf parsley
1 teaspoon Minced garlic
2 tablespoons Olive oil
1 tablespoon Lemon juice
Freshly grated Parmesan cheese (optional, for serving)
Warm buttered bread (optional, for serving)
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Season with salt and pepper, and sauté for 7–9 minutes until tender but not browned.
Add dry pasta and minced garlic; sauté for 1 minute, stirring constantly.
Stir in Italian seasoning and pour in vegetable stock. Bring to a boil and cook uncovered for 6–9 minutes, until pasta is al dente.
Meanwhile, make the herb infusion. In a small food processor, pulse almonds until coarsely ground. Add parsley, garlic, olive oil, lemon juice, and a pinch of salt; pulse until it forms a pesto-like mixture.
Once pasta is cooked, remove the pot from heat. Stir in the herb infusion and adjust seasoning with more salt and pepper if needed.
Ladle soup into bowls and top with freshly grated Parmesan cheese. Serve warm with buttered bread if desired.
Notes
Add zucchini, peas, or spinach for extra color and nutrition.
Stir in a can of white beans or chickpeas for added protein.
Use different pasta shapes such as ditalini or macaroni for variety.
For a creamy version, add a splash of cream or a spoonful of Greek yogurt.
The herb infusion can be made with basil or mixed herbs for a twist.
When reheating, add a splash of broth or water to loosen the soup.
