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Vegetable pasta soup with little pasta, carrots, celery, zucchini and spinach in a light golden broth
Nora Bell

Vegetable Pasta Soup Recipe

A weeknight vegetable pasta soup with small pasta, carrot, celery, zucchini and spinach in a light vegetable broth. No beans, cream or tomato sauce.
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Prep Time 12 minutes
Cook Time 23 minutes
Total Time 35 minutes
Servings: 4 bowls
Ingredients Method Notes

Ingredients
  

Soup base
  • 1 tablespoon olive oil
  • 1 medium yellow onion finely diced
  • 2 medium carrots diced into small even pieces
  • 2 stalks celery finely diced
  • 2 cloves garlic minced
  • 1 small zucchini diced small
  • 5 cups low-sodium vegetable broth check the label for allergens and sodium
  • ¾ cup dry small pasta ditalini, small shells, pastina or orzo; cook for package-indicated time
  • ½ teaspoon dried basil or a mild Italian herb blend
  • 2 cups fresh baby spinach leaves washed or prewashed
  • salt and black pepper to taste after the pasta cooks
  • fresh parsley optional to garnish

Method
 

One-pot stovetop method
  1. Wash and chop onion, carrots, celery and zucchini into small even pieces. Mince garlic; rinse spinach unless labeled ready-to-eat.
  2. Heat olive oil in a large pot over medium heat. Cook onion, carrot and celery for about 5–6 minutes until starting to soften. Add garlic and zucchini, stirring for about 2 minutes.
  3. Pour in low-sodium vegetable broth and stir in dried basil. Bring to a gentle boil, then reduce to a simmer for about 4–5 minutes, or until the carrot begins to tenderize.
  4. Add the dry small pasta and simmer uncovered according to the package cooking time, usually about 6–10 minutes depending on the shape; stir occasionally. Add a little water or broth if it becomes too thick.
  5. During the last 1–2 minutes, stir in baby spinach until wilted and ensure pasta is tender. Taste and adjust salt and pepper; sprinkle parsley if desired and serve promptly.

Notes

Adapted from Iowa State University Extension's Vegetable Pasta Soup and UAMS Health's Vegetable Soup with Pasta and Greens. Both use tomatoes; this lighter version leaves out tomatoes and beans for a clear, golden broth.
Use one shape of small pasta per pot (ditalini, small shells, pastina or orzo) and follow its package time. Pasta keeps absorbing broth as it sits, so for make-ahead meals cook the pasta separately and add it to each bowl when serving. If the soup thickens, stir in a splash of warm broth or water.
Wheat pasta contains gluten; use verified gluten-free pasta if needed, and check pasta and broth labels for gluten, egg and tomato-derived ingredients.
Storage: refrigerate within 2 hours of cooking (1 hour if above 90°F/32°C). Keep at 40°F (4°C) or colder and use within 3–4 days. Reheat leftovers to 165°F (74°C).