Vegetable Soup With Potatoes And Pasta With 30-Minute Easy And Healthy Ingredients

Immerse your senses in the culinary adventure that is our vibrant vegetable soup with potatoes and pasta. Each mouthful is an invitation, seducing the palate with a fusion of hearty, comforting flavors enveloped in the wholesome embrace of garden-fresh produce. 

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Vegetable Soup with Potatoes and Pasta

Imbued with the goodness of earthy potatoes, the robust character of this elixir is perfectly balanced by the silken texture of delicate pasta. As a symphony of colors dances in your bowl, every spoonful resonates with the soulful spirit of homestyle cooking. 

Rekindle your relationship with nature’s bounty, relish the textures, and marvel at the medley of flavors that promises to transcend the ordinary. This is not just a recipe; it’s a path to embracing the art of mindful nourishment. 

So, surrender to this gastronomic journey as you discover the essence of good health and tantalizing flavors in every bite of this rich, warming soup.

What Is Vegetable Soup With Potatoes And Pasta?

Vegetable soup has ancient roots. It was eaten in prehistoric times and made from whatever was available. Adding potatoes to the mix happened after their discovery in South America. They became popular in Europe in the 18th century, adding substance to soups. 

Pasta joined later, a gift from Italy. It became common after the industrial revolution made pasta easy to mass-produce. Combining veggies, potatoes, and pasta in one soup is a recent tradition. It combines elements from different cuisines. 

The result is a global comfort food loved for its simplicity, adaptability, and heartiness it offers. It’s the soup for every table.

Interesting Facts About The Recipe

  • Vegetable soup is one of the oldest dishes known to humans.
  • The Incas first cultivated potatoes in South America around 8000 BC.
  • Potatoes were unknown in Europe until Spanish explorers brought them back in the 16th century.
  • Pasta has been part of Italian cuisine since the 13th century.
  • This soup unites food traditions from across continents.
  • It’s a highly adaptable dish; you can add veggies, herbs, or pasta.
  • A single bowl provides a good serving of daily vegetables.
  • This soup is a favorite in many cuisines worldwide.
  • It’s both a comfort food and a healthy food.
  • Soup kitchens often serve it because it’s nutritious and economical.

What Makes Vegetable Soup With Potatoes And Pasta Special?

Vegetable soup with potatoes and pasta is special for several reasons. It combines ingredients from different cultures, making it a global dish. The recipe is versatile. You can add any vegetables or herbs you prefer. It’s a balance of health and comfort. 

The soup serves vegetables, while the potatoes and pasta make it filling. It’s suitable for all seasons. It can be warm in winter and light in summer. Finally, it’s a social dish. Soup is often shared, making this recipe perfect for gatherings or family meals.

Vegetable Soup with Potatoes and Pasta

Ingredients List

Chicken stock4 cups (homemade or store-bought)
Butter1 teaspoon
Sugar1 teaspoon
Onion1 small, chopped
Carrot1, topped, tailed, and grated (no need to peel)
Celery2 stalks, chopped
Italian seasoning1 heaping teaspoon
Pasta1/2 cup (small pasta like orzo or macaroni)
Potato1 small, peeled and grated
Kosher saltTo taste
Fresh black pepperTo taste
Oregano leaves (optional)A few, for garnish

Ingredient Tips

  • Use homemade stock for better flavor. If not, a good quality store-bought one works too.
  • Fresh vegetables are key. Please make sure they are crisp and brightly colored.
  • Grate the carrot and potato for a thicker, heartier soup.
  • Italian seasoning is versatile. You can make your mix with your favorite herbs.
  • Choose a small pasta like orzo or macaroni. They fit well on the spoon and cook quickly.
  • Adjust salt and pepper as you like—taste as you cook to get it right.
  • Garnish with fresh herbs like oregano for extra flavor and color.

Can You Vary The Vegetable Soup With Potatoes And Pasta With Other Ingredients?

You can adapt the soup to suit different diets:

  • Vegan/Vegetarian: Swap chicken stock for vegetable broth. Skip the butter, or use a vegan substitute.
  • Gluten-free: Use gluten-free pasta or a gluten-free grain like quinoa or rice.
  • Paleo/Whole30: Omit the pasta. Add more veggies or a Paleo-friendly alternative like zucchini noodles or cauliflower rice.
  • Keto: Replace the pasta with low-carb veggies like spinach or kale. Consider adding a high-fat ingredient like avocado or coconut cream.

Recipe Directions

  • Start by heating the stock, butter, and sugar in a Dutch oven over medium heat. Once heated, add the onion, carrot, celery, and Italian seasoning to the pot. 
  • After it reaches a boil, uncover the pot and add the pasta. Return the mixture to a boil, then reduce the heat to a simmer. 
  • About halfway through the pasta’s cooking time, grate a potato and add it to the soup. When the pasta is fully cooked, the soup will have thickened further. 
  • You can taste the soup and adjust the seasoning to your liking, adding salt, pepper, or any additional spices you desire.
  • Garnish the Mexican Beef and Hominy Soup with fresh oregano leaves for a final touch. 
  • The soup can be served hot, allowing the flavors to envelop your palate, or cooled and stored in the freezer for later enjoyment. 

Variations, Add-Ons, And Toppings

Variations, add-ons, and toppings can add a unique twist to your Vegetable Soup With Potatoes And Pasta. Here are a few ideas:


  • Protein-Packed: Add cooked chicken, beef, or tofu for extra protein.
  • Seafood Twist: Add cooked shrimp or clams for a seaside flavor.
  • Spicy Kick: Add crushed red pepper flakes or chopped jalapenos for some heat.
  • Veggie Boost: Mix additional vegetables like zucchini, spinach, or bell peppers for fiber and vitamins.


  • Beans: Add cooked white or red beans to boost protein and fiber.
  • Cheese: Stir in grated Parmesan or cheddar cheese for a creamy, savory touch.
  • Bacon: Cooked, crumbled bacon can add a smoky, salty note to the soup.


  • Herbs: Fresh herbs such as parsley, basil, or dill can add a fresh, aromatic touch.
  • Croutons: Homemade or store-bought croutons can add a satisfying crunch.
  • Sour Cream: A dollop of sour cream or Greek yogurt can add a tangy, creamy element to the soup.
  • Nuts: Sprinkle on toasted pine nuts or sliced almonds for a crunch and nutty flavor.

Scaling The Recipe

Scaling a recipe like this soup is straightforward. Here’s a simple guide to help you do it:

Scaling Up

  • To make more servings, multiply each ingredient quantity by your desired scale factor. For instance, if you want to double the recipe (2x), multiply each ingredient by 2. For four times the recipe (4x), multiply by 4. This goes for all ingredients.

Scaling Down

  • To make fewer servings, divide each ingredient quantity by your desired scale factor. For half the recipe (0.5x), divide each ingredient by 2. For a quarter of the recipe (0.25x), divide by 4.

What Is Used For Garnishing?

  • Herbs: Fresh herbs like oregano, parsley, dill, cilantro, or basil leaves add a burst of color and bring a fresh aroma and flavor.
  • Spices: A sprinkle of spices like paprika or freshly ground pepper can provide a contrast of color and an added depth of flavor.
  • Cream or Yogurt: A swirl of cream, sour cream, or yogurt can create a beautiful contrast and add a tangy flavor.
  • Seeds or Nuts: Sprinkling toasted sesame seeds, pumpkin seeds, or slivered almonds can add an interesting texture and nutty flavor.
  • Cheese: A sprinkle of grated or shredded cheese such as Parmesan, cheddar, or feta can add a savory touch.
  • Citrus Zest: Grated lemon, lime, or orange zest can add a pop of color and a refreshing flavor.
  • Edible Flowers: Edible flowers can make a dish look elegant and festive.
  • Croutons or Breadcrumbs: These can provide a crunchy texture and be particularly good on creamy soups.

Can I Make Vegetable Soup With Potatoes And Pasta In A Slow Cooker Or Instant Pot?

Slow Cooker

  • Add all your ingredients except the pasta to the slow cooker.
  • Cook on low for 6-8 hours or high for 3-4 hours.
  • About 30 minutes before you’re ready to serve, turn the slow cooker to high (if it isn’t already), add the pasta, and cook until it’s tender.
  • Adjust the seasoning, garnish, and serve.

Instant Pot

  • Using the sauté function, melt the butter and cook the onion, celery, and carrots until they’re softened.
  • Add the other ingredients, except for the pasta.
  • Seal the Instant Pot and set it to Manual or Pressure Cook on High for about 7 minutes.
  • Do a quick release, then open the pot and switch back to the sauté function.
  • Add the pasta and cook until it’s done.
  • Adjust the seasoning, garnish, and serve.

Can I Use Store Bought Broth Or Should I Make My Own?

Both store-bought and homemade broth can be used for making Vegetable Soup with Potatoes and Pasta, and each has its advantages.

Store-Bought Broth

  • This is a convenient and time-saving option. There’s a wide variety of broths available, including low-sodium and organic options. When choosing a store-bought broth, look for one that’s high quality and doesn’t contain added MSG or too much sodium.

Homemade Broth

  • Making your broth allows for greater control over the flavor and ingredients. You can use leftover bones and vegetable scraps, making it a cost-effective and sustainable option. Homemade broth often has a richer, deeper flavor than most store-bought versions.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The Vegetable Soup With Potatoes And Pasta?

This Vegetable Soup recipe is versatile. It can be adapted to suit your preferences or dietary needs.

  • Meat/Fish: You can add different meat or fish to the soup. Cooked chicken, beef, or ham could be added for more protein. Cooked shrimp, clams, or chunks of firm white fish like cod could be a great addition if you prefer seafood.
  • Pasta: Feel free to substitute the pasta with any small-sized pasta like ditalini, farfalle, or even small shells. You could use gluten-free pasta or a grain like quinoa or rice for a gluten-free version.
  • Vegetables: The choice of vegetables can be easily modified according to what you have on hand or what’s in season. Add bell peppers, zucchini, spinach, kale, peas, or corn. Root vegetables like parsnips or turnips can also be used.

Success Tips – Tips And Tricks For Making The Soup

Prepping Tips

  • Plan Ahead: Gather all your ingredients before you start. Having everything at hand can make the cooking process smoother.
  • Chop Evenly: Try to chop your vegetables in similar sizes. This ensures they cook evenly and gives the soup a pleasing appearance.
  • Grate Your Potatoes: Grating the potatoes helps thicken the soup and provides a unique texture.

Cooking Time Tips

  • Don’t Rush the Sauté: When sautéing your vegetables, take your time. This step builds flavor.
  • Add Pasta Later: Add the pasta later in the cooking process to avoid becoming too soft and mushy.
  • Check for Doneness: Your soup is likely done when your pasta is cooked to your liking. This is because the grated potato should also be cooked at this point, and the soup should have thickened nicely.

Success Tips

  • Season Well: Seasoning is key. Remember to taste your soup and adjust the seasoning before serving.
  • Experiment with Toppings: Adding a variety of toppings such as herbs, cheese, or even a splash of cream can elevate your soup.
  • Store Properly: If you have leftovers, store them in an airtight container in the fridge. Soup often tastes better the next day as the flavors have had time to meld together.

Nutritional Values 

Vegetable Soup with Potatoes and Pasta is a nourishing, balanced meal. It’s rich in fiber from vegetables and provides complex carbohydrates from potatoes and pasta, aiding energy production and digestive health. The soup is low in fat, with minimal amounts of butter. 

Chicken stock can offer some protein, though exact amounts depend on the brand or if homemade. Nutrient-dense ingredients like carrots and celery provide essential vitamins and minerals, including Vitamin A, Vitamin K, and potassium.

What Are The Total Calories In Vegetable Soup With Potatoes And Pasta?

The total caloric value of Vegetable Soup with Potatoes and Pasta can vary depending on the exact quantities and types of ingredients used. On average, a serving of vegetable soup can range between 150-200 calories. Adding ingredients like pasta and potatoes will increase this due to the higher carbohydrate content.

Dietary Restrictions For The Recipe

The Vegetable Soup with Potatoes and Pasta is a versatile dish that can be easily adjusted to accommodate various dietary restrictions:

  • Gluten-Free: Replace traditional pasta with a gluten-free variety. Ensure your broth is also gluten-free, as some brands may contain gluten.
  • Vegan/Vegetarian: Use vegetable broth instead of chicken broth. Replace the butter with a vegan butter substitute or olive oil.
  • Dairy-Free: The recipe is naturally dairy-free, but if you add butter, use a dairy-free alternative.
  • Low-Sodium: Use low-sodium broth and control the additional salt you add.
  • Low-Fat: The recipe is already relatively low in fat. However, you can reduce the fat content further by omitting butter or using a lower-fat alternative.
  • Paleo/Whole30: Replace the pasta with additional vegetables or a Paleo-friendly alternative like zucchini noodles or cauliflower rice.
  • Keto: Replace the pasta with low-carb veggies or use a keto-friendly noodle substitute, like shirataki noodles.

Health Benefits Of The Recipe

  • High in Fiber: The vegetables and pasta contribute to the dish’s high fiber content, promoting good digestive health and feelings of fullness.
  • Vitamins and Minerals: Vegetables like carrots, celery, and onions are packed with vitamin A, vitamin C, and potassium, which are vital for immune function, eye health, and maintaining blood pressure, among other functions.
  • Low in Fat: This soup is generally low, especially with lean chicken stock and minimal butter.
  • Hydration: Soups have a high water content, which can contribute to daily fluid intake, aiding in hydration.
  • Energy Dense: The potatoes and pasta provide complex carbohydrates, a good energy source.
  • Versatile: This soup can easily be adjusted to include more proteins or other nutrients, making it versatile in meeting various dietary needs.

Nutrition Table

How Can I Make Soup Lower In Sodium?

Here are some tips on how to make your Vegetable Soup with Potatoes and Pasta lower in sodium:

  • Use Low-Sodium Broth: Opt for a low-sodium chicken or vegetable broth, which can drastically reduce the sodium content.
  • Limit Added Salt: Be cautious with the additional salt you add. You can often reduce the amount of salt in the recipe without greatly affecting the taste.
  • Increase Herbs and Spices: Boost flavor with rosemary, thyme, and oregano or spices like pepper, paprika, or garlic powder. These can compensate for less salt.
  • Fresh Ingredients: Use fresh vegetables instead of canned ones, which often have added sodium for preservation.
  • Homemade Stock: Making your own chicken or vegetable stock allows you to control the sodium content.

How Can I Make Soup Lower In Sugar?

Here’s how you can adjust the Vegetable Soup with Potatoes and Pasta recipe to make it more suitable for a diabetic diet:

  • Skip Added Sugar: The recipe calls for a small amount of sugar, which you can omit without significantly affecting the taste.
  • Mind Your Veggies: Some vegetables, like carrots and onions, can add to the overall sugar content of the soup. You can still use them, but be mindful of the quantities or choose lower-sugar veggies like spinach or zucchini.
  • Whole Grain Pasta: Opt for whole grain pasta instead of regular. Whole grains have a lower glycemic index and are less likely to spike blood sugar levels.
  • Limit Portion Size: Keep an eye on portion sizes even with these modifications. The carbohydrates from pasta and potatoes can still raise blood sugar levels if consumed in large amounts.

How To Serve The Soup At Its Best?

The Vegetable Soup with Potatoes and Pasta is a versatile dish that can be served in various ways. Here are some suggestions:

  • Bread on the Side: Soup and bread is a classic pairing. Serve the soup with warm, crusty bread or a bread roll for dipping.
  • Salad Companion: Pair the soup with a fresh salad for a balanced, light meal. This could be a simple green salad or something more substantial like a Greek salad or Caesar salad.
  • Cheese Topping: Sprinkle some grated cheese on the soup just before serving. Parmesan, cheddar, or mozzarella would all work well.
  • Herb Garnish: Enhance the soup’s visual appeal and taste with a garnish of fresh herbs. The recipe suggests oregano leaves, but parsley, basil, or thyme could also work.
  • Crackers or Croutons: Add some crunch with a handful of crackers or croutons.
  • In a Bread Bowl: For a hearty and fun meal, serve the soup in an edible bread bowl.

Perfect Side Dishes To Complement The Recipe 

The Vegetable Soup with Potatoes and Pasta is a versatile and hearty dish that can be paired with various side dishes. Here are a few suggestions:

  • Sandwiches: A light sandwich can pair wonderfully with this soup. Try a classic grilled cheese, a Caprese sandwich with fresh mozzarella, tomatoes, and basil, or a simple turkey and avocado sandwich.
  • Salads: A crisp, fresh salad can balance the heartiness of the soup. A simple green salad with a vinaigrette, a Greek salad with feta, or a spinach and strawberry salad would all complement the soup well.
  • First Course: Consider a light first course if you’re serving the soup as a main course. This could be a simple bruschetta, a caprese skewer, or a small serving of a cold pasta salad.
  • Bread: A slice of artisan bread, a warm garlic breadstick, or a slice of focaccia can be perfect for dipping into the soup.

How Long Can We Store Soup ?

Properly stored, Vegetable Soup with Potatoes and Pasta can last in the refrigerator for about 3 to 4 days. Store it in airtight containers to maintain freshness and prevent it from absorbing the flavors of other foods in your fridge.

You can freeze this soup if you’d like to store it for longer. After cooling the soup to room temperature, transfer it to freezer-safe containers or heavy-duty freezer bags. It can last for 2 to 3 months in the freezer.

When you’re ready to eat the frozen soup, thaw it overnight in the refrigerator, then reheat it on the stove. Make sure it’s heated through before serving. After reheating, you can adjust the consistency with water or broth if the soup seems too thick.

Can I Make Vegetable Soup With Potatoes And Pasta In Advance?

Yes, you can make Vegetable Soup with Potatoes and Pasta in advance! This can be a real timesaver, especially if you’re planning to serve it for a large gathering or want to have meals prepared ahead for the week.

Once the soup is cooked, allow it to cool completely. Then, transfer it to an airtight container and store it in the refrigerator. It should keep well for 3-4 days.

If you plan to serve the soup a few days after making it, you should wait to add the pasta until you reheat it. Pasta can absorb the soup broth over time and become overly soft. To avoid this, you can cook the pasta separately and store it in its container in the refrigerator. Then, add the cooked pasta to the soup as you reheat it.

What Can We Do With Leftovers?

If you find yourself with leftovers of Vegetable Soup with Potatoes and Pasta, you have several options:

  • Reheat and Eat: The easiest option is to reheat the leftovers for another meal. This soup is hearty and satisfying, making it a great choice for a quick lunch or dinner.
  • Revamp Into a New Dish: You could also use the leftover soup as a base for a new dish. For example, add some cooked chicken or beans for extra protein or stir in some cream to create a creamy vegetable soup.
  • Freeze for Later: If you won’t be able to eat the leftovers within a few days, you can freeze them. Allow the soup to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. This way, you’ll have homemade soup ready whenever you need a quick meal.

Special Tools And Equipment Needed

  • Knife and Cutting Board: For chopping the vegetables.
  • Grater: For grating the carrot and potato.
  • Large Pot or Dutch Oven: For cooking the soup. A pot with a heavy bottom is ideal as it distributes heat evenly, reducing the chance of the soup burning or sticking.
  • Wooden Spoon or Spatula: For stirring the soup as it cooks.
  • Ladle: For serving the soup.
  • Measuring Cups and Spoons: For measuring out the ingredients.

Frequently Asked Questions

What Type Of Onion Is Best For This Soup?

Any onion can work, but yellow onions are a good choice because they balance sweetness and astringency, providing a robust flavor to the soup.

Can I Use Sweet Potatoes Instead Of Regular Potatoes In This Recipe?

Absolutely! Sweet potatoes will add a unique flavor and extra nutrients to the soup. They might slightly sweeten the soup and change the overall flavor profile.

I Don’t Have Italian Seasoning. What Can I Use Instead?

You can create your blend using common herbs like basil, oregano, rosemary, and thyme. For flavor, Marjoram, sage, and crushed red pepper can also be added.

How Do I Know When My Soup Is Done?

Your soup is done when the vegetables are tender, the pasta is cooked to your desired level, and the broth has thickened slightly due to the grated potato.

Can I Make This Soup Spicy?

Of course! Feel free to add some heat with red pepper flakes, cayenne pepper, or a diced jalapeno. Add these slowly, tasting as you go, to avoid making the soup too spicy.

Vegetable Soup With Potatoes And Pasta With 30-Minute Easy And Healthy Ingredients

Vegetable Soup With Potatoes And Pasta With 30-Minute Easy And Healthy Ingredients

5 from 5 votes
Recipe by Hanna Barnes Course: Soup Recipes


Prep time


Cooking time



150 – 200


The Vegetable Soup with Potatoes and Pasta is a delightful blend of hearty vegetables, starchy potatoes, and comforting pasta in a savory broth.


  • Chicken stock

  • Butter

  • Sugar

  • Onion

  • Carrot

  • Celery

  • Italian seasoning

  • Pasta

  • Potato

  • Kosher salt

  • Fresh black pepper

  • Oregano leaves (optional)

Step-By-Step Directions

  • Start by gathering a Dutch oven or a heavy stock pot. Pour in the stock, add the butter and sugar. Place this over medium heat.
  • Next, add your chopped onion, grated carrot, and celery to the pot. Follow this with Italian seasoning. Give it all a good stir.
  • Cover your pot and patiently wait for the mixture to boil.
  • Once boiling, remove the lid and add in your chosen pasta. Stir it well and bring your soup backup to a rolling boil.
  • Now, lower the heat to a simmer. This is when you’ll grate your potato, using the largest holes on your grater. Add this grated potato halfway through your pasta’s cooking time.
  • Monitor the pasta’s cooking time because when the pasta is cooked, your potato should be too. This also means your soup has thickened to the perfect consistency.
  • Give your soup a taste test. Sprinkle in kosher salt and fresh black pepper to amplify the flavors.
  • Garnish your soup with a few small oregano leaves for the finishing touch.
  • It’s time to serve your soup. You can either serve it hot right away or allow it to cool down to room temperature if you plan to freeze it for later.


  • Ingredient Substitutions: The beauty of this soup lies in its versatility. Feel free to substitute or add different vegetables based on your preferences or what you have on hand.
  • Pasta Choice: Almost any small pasta works well in this recipe. If you choose a larger pasta, you might need to adjust the cooking time accordingly.
  • Sodium Levels: If you’re watching your sodium intake, choose a low-sodium broth and limit the added salt.
  • Storing And Reheating: The soup will keep in the fridge for 3-4 days and can be frozen for up to 3 months. Reheat over medium heat, adding water or extra broth to thin it.
  • Serving Suggestions: This soup pairs well with a simple side salad and a slice of crusty bread for a balanced meal.
Hanna Barnes

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