Easy Pasta Vegetable Soup
A bag of frozen vegetables makes this soup super easy! It’s full of flavor, veggies and tender pasta making for the perfect bowl of soup on a cold day! January is National Soup Month. Try our delicious Whole Wheat Bread Bowls with this soup!.
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 8 1 1/2 cup servings
Equipment
- Large pot
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 cup diced yellow onion
- 1 cup peeled and diced potatoes
- 1 can Italian style diced tomatoes (do not drain)
- 32 ounces vegetable broth
- 1 cup water
- 1 16 ounce bag frozen mixed vegetables
- 1.5 cups small shell pasta
- salt and pepper, to taste
Instructions
For the pasta vegetable soup
- Pour the oil into a large pot over medium-high heat.
- Add the garlic and onion; sauté for 3 minutes.
- Add the potatoes, tomatoes, vegetable broth and water; bring to a boil.
- Stir in the mixed vegetables and pasta; bring to a boil then turn the burner down to medium low heat.
- Let the mixture boil until the potatoes and the pasta are tender.
- Season with salt and pepper.
Notes
Pasta Vegetable Soup hints:
Add 1 tablespoon of Italian seasoning for a boost of flavor.Add ¼ - ½ teaspoon red pepper flakes for a little heat.Serve with shredded Parmesan cheese and saltine crackers.Add ½ pound cooked ground beef for added protein.If you’d like it more “soupy,” add more broth.
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