There's something magical about a bowl of soup with pasta in it. It's the ultimate comfort food—hearty, warming, and satisfying. This recipe is my go-to when I need a quick, nourishing meal that the whole family will love.
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I've crafted this soup to be incredibly easy: everything cooks in one pot, so cleanup is a breeze. The pasta cooks right in the broth, absorbing all the flavors, and the vegetables add color and nutrition. It's perfect for busy weeknights or lazy Sundays.
Whether you're a seasoned cook or a beginner, you'll find this recipe approachable and forgiving. Let's get started!
Why You'll Love This Recipe
About the Ingredients
2 tablespoons olive oil
Use a good quality extra-virgin olive oil for the best flavor. You can substitute with avocado oil or butter.
1 medium yellow onion, diced
About 1 cup. Sweet onions or shallots work too.
3 cloves garlic, minced
Fresh garlic is best, but you can use 1 teaspoon garlic powder in a pinch.
2 medium carrots, peeled and diced
About 1 cup. Baby carrots work, just chop them smaller.
2 celery stalks, diced
About 1 cup. Adds classic soup flavor.
8 cups (1.9 liters) low-sodium chicken or vegetable broth
Low-sodium lets you control the salt. Homemade broth is even better.
1 can (14.5 oz / 411g) diced tomatoes, undrained
Fire-roasted adds a smoky note. Crushed tomatoes work too.
1 teaspoon dried Italian seasoning
Or a mix of dried basil, oregano, and thyme.
1/2 teaspoon salt, plus more to taste
Adjust based on your broth and preference.
1/4 teaspoon black pepper
Freshly ground is best.
8 ounces (225g) small pasta, like ditalini, orzo, or elbow macaroni
Any small shape works. Whole wheat or gluten-free pasta can be used.
2 cups (60g) fresh spinach, roughly chopped
Kale or Swiss chard can be substituted; just cook a bit longer.
Tips & Tricks
Don't overcook the pasta
Cook it in the soup just until al dente, as it will continue to soften as it sits. Aim for 1-2 minutes less than the package directs.
Season gradually
Broth can be salty, so start with less salt and add more to taste at the end.
- If you plan to have leftovers, consider cooking the pasta separately and adding it to each bowl. This prevents the pasta from absorbing too much broth and becoming mushy.
Pro Tips
Step-by-Step Instructions
1. Heat the Oil
Place a large pot or Dutch oven over medium heat (350°F / 175°C) and add the olive oil. Let it warm until it shimmers.
2. Sauté the Vegetables
Add the onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables are slightly softened, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
3. Add Broth and Tomatoes
Pour in the broth and add the diced tomatoes with their juices. Stir in the Italian seasoning, salt, and pepper. Increase heat to high (400°F / 200°C) and bring to a boil.
4. Simmer the Soup Base
Once boiling, reduce heat to maintain a gentle simmer (around 200°F / 95°C). Let it cook uncovered for 10 minutes to meld flavors.
5. Cook the Pasta
Stir in the pasta and cook according to package directions, usually 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
6. Add the Spinach
Turn off the heat and stir in the chopped spinach. Let it wilt in the hot soup for 2-3 minutes.
7. Season and Serve
Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle into bowls and serve hot, optionally topped with grated Parmesan or a drizzle of olive oil.
Delicious Variations
Add protein
Stir in cooked shredded chicken, Italian sausage, or white beans when you add the pasta.
Make it creamy
Stir in 1/2 cup heavy cream or coconut milk at the end for a richer soup.
Go green
Add a cup of chopped zucchini or green beans along with the carrots and celery.
How to Store Soup With Pasta In It
Refrigerator
Store in an airtight container in the fridge for up to 4 days. The pasta will absorb some liquid, so you may need to add a splash of broth when reheating.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Note that pasta may become softer after freezing.
Reheating
Reheat gently on the stovetop over medium heat, adding a little broth or water if needed. Or microwave individual portions in 1-minute bursts, stirring in between.
Frequently Asked Questions
Q: Can I use any type of pasta?
Yes, any small pasta shape works well, such as ditalini, orzo, elbows, or shells. Just adjust the cooking time according to the package.
Q: How can I make this soup gluten-free?
Use gluten-free pasta and ensure your broth is gluten-free. Cook the pasta separately and add it to each bowl to prevent it from getting mushy.
Q: Can I add meat to this soup?
Absolutely. Brown ground beef or Italian sausage before sautéing the vegetables, or stir in cooked shredded chicken when you add the pasta.
Q: Why is my pasta mushy?
Mushy pasta usually means it was overcooked. Cook it just until al dente, and if you plan to have leftovers, cook the pasta separately and add it to each serving.
Q: Can I make this soup in a slow cooker?
Yes, but add the pasta during the last 20-30 minutes of cooking. Sauté the vegetables first for best flavor.
Now that you have this cozy soup recipe, I'd love to hear how it turns out for you! Did you add any fun twists? Share your experience in the comments below. Happy cooking!
Soup With Pasta In It
A comforting one-pot soup with tender pasta, veggies, and herbs—ready in 30 minutes for a cozy weeknight dinner.
🧂 Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 8 cups (1.9 liters) low-sodium chicken or vegetable broth
- 1 can (14.5 oz / 411g) diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 8 ounces (225g) small pasta, like ditalini, orzo, or elbow macaroni
- 2 cups (60g) fresh spinach, roughly chopped
📋 Instructions
- 1Heat the Oil — Place a large pot or Dutch oven over medium heat (350°F / 175°C) and add the olive oil. Let it warm until it shimmers.
- 2Sauté the Vegetables — Add the onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables are slightly softened, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
- 3Add Broth and Tomatoes — Pour in the broth and add the diced tomatoes with their juices. Stir in the Italian seasoning, salt, and pepper. Increase heat to high (400°F / 200°C) and bring to a boil.
- 4Simmer the Soup Base — Once boiling, reduce heat to maintain a gentle simmer (around 200°F / 95°C). Let it cook uncovered for 10 minutes to meld flavors.
- 5Cook the Pasta — Stir in the pasta and cook according to package directions, usually 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- 6Add the Spinach — Turn off the heat and stir in the chopped spinach. Let it wilt in the hot soup for 2-3 minutes.
- 7Season and Serve — Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle into bowls and serve hot, optionally topped with grated Parmesan or a drizzle of olive oil.
Maya writes about sustainable living and urban gardening, focusing on practical tips for small spaces. She experiments with DIY projects and shares what works in her own apartment.
