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!.
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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