We enjoy a nourishing soup as a full meal sometimes, but it needs to be genuinely filling. This Hearty Vegetable Pasta Soup is loaded with vegetables and beans, and studded with mini pasta shells so it satisfies as a complete dinner.
What’s in the soup?
This version uses red kidney beans and garbanzo beans for contrasting texture and protein alongside small shaped pasta—mini shells are our favorite here, but any small pasta will work.
Two ingredients that quietly transform the soup are tomato paste and balsamic vinegar. They deepen and round the flavor in different ways; without them the broth would taste flatter and less complex.
Can I make this soup vegan?
The recipe is vegetarian as written. To make it vegan, simply omit the Parmesan garnish or substitute a vegan Parmesan alternative.
Enjoy!
We hope you love this Hearty Vegetable Pasta Soup. If you try it, please leave a comment below or tag us on Instagram @cooking_with_wine.
More recipes you might like:
- Spiced Carrot Ginger and Fennel Soup
- Restaurant Style French Onion Soup
- Coriander Ricotta Tortellini in Saffron Broth
- Cozy Homemade Chicken and Dumplings
📖 Recipe
Hearty Vegetable Pasta Soup
15 mins
35 mins
50 mins
Dinner, Soups
American
4 servings
392 kcal
Ingredients
- 5 cups vegetable stock
- 2 teaspoons tomato paste
- 1 cup onion, small dice
- ¾ cup celery, small dice
- ¾ cup carrot, sliced
- 1 can diced tomatoes with juice
- 1 can red kidney beans, drained
- 1 can garbanzo beans, drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder (dried)
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 tablespoons kosher salt (adjust to taste)
- 1 tablespoon fresh minced parsley
- 1 tablespoon balsamic vinegar
- 9 oz small shaped pasta (like shells)
- 1 cup raw, chopped spinach
- Parmesan cheese for garnish (optional)
Instructions
-
In a soup pot, bring the vegetable stock to a simmer. Whisk in the tomato paste until fully incorporated. Add the onion, celery, carrot, diced tomatoes (with juice), both cans of beans, dried herbs (basil, oregano, thyme), garlic powder, bay leaf, black pepper, red pepper flakes, kosher salt, and fresh parsley. Cover and simmer about 20 minutes—carrots should be tender but not mushy. Taste and adjust seasoning as needed.
-
Add the pasta and simmer for about 15 minutes, or until the pasta is cooked through. Stir in the chopped spinach for about a minute until wilted. Remove the bay leaf and finish with the balsamic vinegar. Serve hot with crusty bread and a sprinkle of Parmesan or fresh herbs, if desired.
Nutrition
Carbohydrates: 79 g
Protein: 16 g
Fat: 2 g
Fiber: 10 g
Sodium: 4885 mg (adjust salt to reduce)
Vitamin A: 5771 IU
Vitamin C: 20 mg
chickpeas, one-pot, pasta shells, red kidney beans, soups, vegetarian
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