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Vegetable Soup With Potatoes And Pasta – Satisfying Summer Meal

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Indulge in the ultimate comfort food with our Vegetable Soup with Potatoes and Pasta, a hearty and wholesome dish that’s sure to satisfy. The robust flavors of fresh garden vegetables are combined with the comforting richness of potatoes and the delightful chewiness of pasta, creating a symphony of textures and tastes. Each spoonful is a warm embrace, filling you with a sense of home-cooked goodness and contentment. It’s the perfect bowl to cozy up with on those chilly days when you need a little extra warmth and nourishment.

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. 

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.

Vegetable Soup with Potatoes and Pasta

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.
Ingredients

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. 
vegetable soup with potatoes and pasta

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:

Variations

  • 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.

Add-Ons

  • 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.

Toppings

  • 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.
vegetable soup with potatoes and pasta

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.
vegetable soup with potatoes and pasta

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.
vegetable soup with potatoes and pasta

How To Serve ?

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.
vegetable soup with potatoes and pasta

Perfect Side Dishes 

  • 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.
Bowl

Storage And Make Ahead

  • Cool Completely: Before storing, allow the soup to cool completely to room temperature.
  • Refrigerate Properly: Store the soup in an airtight container in the refrigerator for up to 3-4 days.
  • Freeze for Longer Storage: For longer storage, freeze the soup in airtight containers or freezer bags for up to 3 months.
  • Thaw Safely: When ready to eat, thaw the soup overnight in the refrigerator or gently reheat from frozen on the stove.
  • Make Ahead: Prepare the soup without the pasta. Add cooked pasta when ready to serve to avoid mushy noodles.
vegetable soup with potatoes and pasta

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.

TIPS

  • Add Pasta at the End: Cook pasta separately and add it to the soup just before serving to prevent it from becoming mushy.
  • Use Fresh Herbs: Add a burst of flavor with fresh herbs like parsley, thyme, or basil. Chop them finely and sprinkle over the soup before serving.
  • Balance Flavors: To balance the flavors, add a splash of acidity with a squeeze of lemon juice or a splash of vinegar.
  • Texture Contrast: For added texture, consider adding some toasted breadcrumbs or croutons on top of the soup.
  • Creamy Option: For a creamy version, blend a portion of the soup and mix it back in for a thicker consistency.
Vegetable Soup With Potatoes And Pasta - Satisfying Summer Meal

Vegetable Soup With Potatoes And Pasta – Satisfying Summer Meal

5 from 12 votes
Recipe by Hanna Barnes Course: Soup Recipes
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

150 – 200

kcal

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

Ingredients

  • 4 Cups 4 Chicken Stock (Homemade or Store-Bought)

  • 1 Teaspoon 1 Butter

  • 1 Teaspoon 1 Sugar

  • 1 Small 1 Onion (Chopped)

  • 1 1 Carrot (Topped, Tailed, And Grated)

  • 2 2 Celery Stalks (Chopped)

  • 1 Teaspoon 1 Italian Seasoning (Heaping)

  • 1/2 Cup 1/2 Pasta (Small Pasta Like Orzo or Macaroni)

  • 1 Small 1 Potato ( Peeled And Grated)

  • Kosher Salt (To Taste)

  • Fresh Black Pepper (To Taste)

  • A Few Oregano Leaves (Optional) ( For Garnish)

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.
  • EQUIPMENT LIST
  • Ladle
  • Grater
  • Knife And Cutting Board
  • Large Pot Or Dutch Oven
  • Wooden Spoon Or Spatula
  • Measuring Cups And Spoons

Notes

  • 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.

Nutrition Table

Nutrition Table

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