Best 9 Vegetable Pasta Soup Recipes

BEEF AND PASTA VEGETABLE SOUP

Steps:

• In a pressure cooker over medium-high heat, brown beef on both sides in oil. Add the water, carrots, celery, potato, onion, garlic and seasonings. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.), Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced. Discard bay leaf. Remove beef with a slotted spoon; when cool enough to handle, remove meat from bones. Discard bones and dice the meat., Return meat to pan. Add the beans, tomatoes and zucchini. Bring soup to a simmer. Stir in macaroni. Cook, uncovered, for 8-10 minutes or until macaroni and zucchini are tender.

SICILIAN LENTIL, VEGETABLE, AND PASTA SOUP

Steps:

• In a large slow cooker, combine lentils, vegetables, and water.
• Cover and cook on LOW for 7 hours.
• Add in pasta and salt and pepper to taste.
• Cook on HIGH for 30 minutes, or until the pasta is tender.
• Serve hot, sprinkled with the cheese.

ROASTED GARLIC AND VEGETABLE SOUP WITH PASTA

Steps:

• Preheat oven to 400.
• Allow garlic to sit for 15 mins.
• Then wrap garlic in foil and place in a small casserole.
• Bake 45 to 50 mins or until soft when squeezed.
• Warm oil in a soup pot over med heat.
• Add onions and peppers.
• saute 5 mins, add broth, water, carrots, tomato paste, basil and blk pepper.
• Bring to a boil, reduce heat and cover, simmer 10 mins.
• Remove 1 cup liquid.
• Mash garlic into the liquid.
• Stir into the pot.
• Add escarole (greens) and simmer 7 mins.
• Add broccoli, cover and turn off heat.
• Cook the pasta according to package directions.
• Drain and stir into the soup.
• Adjust seasonings.
• Pour into bowls and pass the parmesan!

CHICKEN VEGETABLE PASTA SOUP

Steps:

• Combine all ingredients except broth and orzo in a large pot.
• Add broth until there is a little more broth than you like in a soup (the orzo will absorb some liquid).
• Slowly bring the soup to a simmer and simmer for an hour or more.
• Add orzo and continue to cook until orzo is tender.

MY MY MY MINESTRA - ITALIAN VEGETABLE SOUP WITH PASTA

Steps:

• Heat oil in large heavy pan and fry vegetable strips until just browning, stirring occasionally. Pour on water, season to taste with salt and pepper, and let simmer for 30 minutes.
• Add tomatoes, garlic, macaroni, parsley and rosemary to the soup, and simmer for a further 10 minutes. Adjust seasoning to taste.
• Serve with grated Parmesan cheese if desired.

GARDEN VEGETABLE PASTA SOUP

Steps:

• In a large soup kettle or Dutch oven, cook onion, leeks and garlic in oil until tender, about 5 minutes Add chicken broth, potatoes, carrots, turnips and mushrooms. Cover and cook over low heat until vegetables are tender, about 30-40 minutes. Add spinach and sausage; cook for 10 minutes. Add pasta, salt and pepper; heat through. Serve with Parmesan cheese if desired.

SAN FRANCISCO VEGETABLE SOUP OVER ANGEL HAIR PASTA

Steps:

• Combine, in a large sauce pan, the beef broth, all the frozen and fresh vegetables, and spices through the garlic salt.
• Bring to a boil, reduce heat and simmer covered for about 7-8 minutes.
• Add the pureed tomatoes and cook till heated through.
• Cook the pasta while the soup is heating, according to the package directions.
• Place pasta in 6 soup bowls, dividing evenly, and ladle the soup mixture over it.
• Sprinkle the cheese and parsley on top of the soup.

LENTIL, PASTA & VEGETABLE SOUP

Steps:

• Heat oil in a large saucepan and gently fry the prepared onion, garlic, carrot and celery, stirring gently, for 5 minutes until the vegetables begin to soften.
• Add the lentils, stock and boiling water. Season with salt and pepper to taste, stir and bring back to the boil.
• Simmer, uncovered, for 15 minutes until the lentils are completely tender.
• Allow to cool for 10 minutes.
• Meanwhile, bring another saucepan of water to the boil and cook the pasta according to the instructions on the packet. Drain well and set aside.
• Place the soup in a blender and process until smooth. Return to a saucepan and add the pasta.
• Bring back to a simmer and heat for 2-3 minutes until piping hot. Remove from the heat and stir in the yogurt. Season if necessary.
• Serve sprinkled with chopped parsley. We also add a sprinkle of brewers yeast.
• Tip: Avoid boiling the soup once the yogurt has been added. Otherwise, it will separate and become watery, spoiling the appearance of the soup.

VEGETABLE PASTA SOUP

Steps:

• Soak Lima beans over night to re-hydrate.
• In a large stock pot, add all ingredients except orzo and bring to a medium boil.
• Reduce to a slow simmer for 30 minutes.
• Check flavor and add additional seasonings as desired.
• Add orzo and simmer for an additional 60 minutes.
• Reduce to low and keep warm until serving.