Description
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.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 540mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
