This hearty vegetable soup with pasta is full of nutrients and packed with flavor – great for prepping ahead, freezing, and reheating.
You know I love a good bowl of comforting soup, especially on a cold winter day here in Michigan. One of the easiest ways to eat healthier and get more veggies in your day, I love making veggie-packed soups including Minestrone, Mushroom Barley and Arabic Lentil soup.
Why shop Greenhouse Grown
- With a year-round efficient production cycle, Greenhouse Goodness is always in season.
- Sustainability! Greenhouse growing lowers environmental impact while using beneficial practices like natural pollination.
- Once picked at their peak, greenhouse grown vegetables are shipped to stores within 24 hours to ensure you get them at their freshest!
- High in fiber, vitamins, and many other benefits.
Ingredients
- Olive oil: Used to sauté some of the veggies before making the soup for improved flavor.
- Onion: I’d recommend using a white or yellow onion as they caramelize quickly and easily.
- Celery: While celery doesn’t add much in flavor, it’s packed full of vitamins and antioxidants.
- Carrots: Somewhat sweet in taste, they hold up well in soups and stews so they don’t get all mushy.
- Garlic: A pungent, aromatic, nutty flavor that sweetens as it sautés with the veggies.
- Bell peppers: You can use any color you like, or a mixture. I like using red bell peppers as they are the sweetest, but I’ll frequently do a blend of red, orange, and yellow peppers.
- Oregano: Adds a peppery, earthy herb taste to the soup.
- Tomatoes: Stews down to add some acidity to the broth and base of the soup.
- Broth: It makes the base of the soup, and you can use vegetable broth, chicken broth, or beef broth.
- Peas: Frozen peas are an easy and accessible way to add some more green to the soup.
- Pasta: Makes the soup more filling. I love to use a small pasta like orzo or ditalini.
How to Make Vegetable Soup
Start your vegetable soup by taking your bell peppers and coring them before dicing them. Then dice your onion as well.
Dice the tomato, and slice your carrot and celery into small pieces before setting it all aside.
Cook your pasta according to the package instructions, then drain and set aside.
In the bottom of a large soup pot, add the olive oil and then sauce the onion, carrot, and celery. Sprinkle in a bit of salt and black pepper, and cook until tender. Then add in the oregano, garlic, and bell pepper, and cook a bit longer until veggies are all soft. Finally add the diced tomatoes and mix well.
Pour in the broth and bring to a boil, then add the frozen peas and reduce heat to a simmer for about 10-15 minutes. Add the cooked pasta and check for seasoning.
Serve your vegetable soup garnished with parmesan cheese, fresh parsley, and chili flakes and enjoy!
Easy Substitutions
- Make it vegan. Use vegetable broth instead of chicken broth, and don’t top it with any cheese and this vegetable soup is both vegetarian and vegan!
- Make it gluten-free. Instead of the pasta, use brown rice or a gluten-free pasta and this soup will be celiac friendly.
- Use different veggies. Use what you have! Vegetable soup is a great way to clear out what you have in that bottom drawer of your fridge. Try adding corn, spinach, or potatoes.
Frequently Asked Questions
What are the best vegetables to put in soup?
How do you deepen vegetable soup flavor?
How do you freeze soup?
More Hearty Soups
- Arabic Lentil Soup
- Chicken Tortilla Soup with Hominy
- Green Chile Stew
- Slow Cooker Vegetarian Chili
- Vegan Roasted Tomato Soup
Eat It, Like It, Share It!
Did you try this soup recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
I also made some quick and delicious cucumber sandwiches to eat alongside my Vegetable Soup, what fresh greenhouse grown veggies will you use in yours? If you’re looking for more soup recipes like this, make sure you check out my Minestrone Soup.
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Vegetable Soup?
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Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 stalks celery (diced)
- 1 large carrot (diced)
- 2 cloves garlic (minced)
- salt and pepper (to taste)
- 1 cup diced bell peppers (any color)
- 1 teaspoon oregano
- 1 cup diced tomatoes
- 4 cups vegetable broth (or chicken broth)
- chili flakes, parmesan cheese and parsley (optional, to serve)
- 1 cup frozen peas
- 2 cups cooked pasta (short cut such as orzo or ditalini)
Instructions
- In a large soup pot, heat olive oil over medium high heat. Add onions and stir until they begin to soften, about 4-5 minutes, before adding in carrots and celery. Season with salt and pepper to taste. Saute until tender, an additional 4-5 minutes, stirring frequently.
- Add bell peppers to the pan, along with oregano and garlic, and saute until tender, another 3-4 minutes. Stir in diced tomatoes and another pinch salt and pepper. Saute 2 minutes before pouring in vegetable broth. Bring to a boil then add peas. Heat to a boil again then reduce to low and simmer for 10-15 minutes,
- Stir in cooked pasta right before serving then check for seasoning. Adjust accordingly then serve. Garnish to taste with chili flakes, parmesan and parsley.
Last Step:
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Nutrition
Disclosure: This recipe was developed in partnership with Greenhouse Goodness. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
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