This is your weeknight power move: a one-pot soup that tastes like a hug and cooks faster than your delivery app can load. It’s creamy, loaded with veggies, and somehow still kid-approved.

The trick? Smart layering of flavors and a macaroni finish that makes it feel like dinner, not a side gig.

If you want a meal that stretches your budget, your time, and your patience (in a good way), this is it. And yes, it reheats like a champ.

The Magic in This Recipe

Creamy Vegetable Macaroni Soup is built on a simple foundation: aromatics, broth, pasta, and cream.

But the magic happens in the small moves. Toasting tomato paste deepens flavor without extra time.

A splash of cream at the end turns a humble pot into something luxurious. The veggies stay crisp-tender, the macaroni holds its bite, and the whole pot tastes like you spent all day… even if you didn’t.

Creamy Vegetable Macaroni Soup: Cozy Comfort in a Bowl

Recipe by Wendy CarterCourse: Dinner, Vegetarian

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

380

kcal

Ingredients

Olive oil or butter: 2 tablespoons
Yellow onion: 1 medium, diced
Carrots: 2 medium, diced
Celery stalks: 2, diced
Garlic: 3–4 cloves, minced
Tomato paste: 1 tablespoon
Italian seasoning: 1 teaspoon (or dried thyme + oregano)
Smoked paprika: 1/2 teaspoon (optional but great)
Bay leaf: 1
Vegetable broth: 6 cups (low-sodium preferred)
Elbow macaroni: 1 1/2 cups (dry)
Frozen peas: 1 cup
Zucchini: 1 small, diced
Baby spinach or kale: 2 cups, roughly chopped
Heavy cream: 3/4 cup (or half-and-half)
Parmesan cheese: 1/3 cup, finely grated (plus more for topping)
Fresh parsley: 2 tablespoons, chopped
Salt and black pepper: to taste
Lemon: 1/2, for a finishing squeeze
Red pepper flakes: a pinch (optional)

Step-by-Step Instructions

Sweat the aromatics: Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–6 minutes until slightly softened and glossy.
Build the base: Stir in garlic, tomato paste, Italian seasoning, and smoked paprika. Cook 1–2 minutes, letting the tomato paste darken slightly. That’s flavor, not burning—don’t panic.
Broth time: Add vegetable broth and the bay leaf. Bring to a steady simmer. Taste and season lightly—broth should be tasty on its own.
Macaroni in: Add the dry elbow macaroni. Simmer uncovered 7–9 minutes, stirring occasionally so the pasta doesn’t clump at the bottom.
Veggie finish: Add zucchini and peas during the final 3 minutes of pasta cooking. You want tender, not mush. Remove the bay leaf.
Creamy moment: Reduce heat to low. Stir in the heavy cream, Parmesan, and spinach. Let the greens wilt and the cheese melt—about 1–2 minutes. Do not boil after adding cream.
Season and brighten: Add salt, pepper, and a squeeze of lemon. Taste again. If it’s flat, it needs salt; if it’s heavy, it needs a touch more acid.
Serve like you mean it: Ladle into bowls and finish with extra Parmesan, parsley, and a pinch of red pepper flakes if you like a little drama.

Storage Made Simple

Fridge: Store in airtight containers for up to 3 days.
The pasta will keep soaking liquid—add a splash of broth or water when reheating.
Freezer: For best results, freeze the soup without the pasta. Reheat the base, cook fresh macaroni, then add cream and cheese right before serving.
Reheat: Warm gently on the stovetop over low heat, stirring often.
Avoid boiling to keep the cream from separating.

Benefits of This Recipe

One-pot efficiency: Minimal cleanup, maximal comfort.
Veggie-forward: Packed with fiber, vitamins, and color without tasting like homework.
Customizable: Swap in seasonal vegetables, different pasta shapes, or dairy alternatives.
Budget-friendly: Pantry staples meet fresh basics—your wallet won’t complain.
Kid- and adult-approved: Creamy texture + pasta = crowd control.

Nutrition Stats

Per serving (estimate): Calories ~380, Protein ~13g, Carbs ~50g, Fat ~14g, Fiber ~5–6g, Sodium varies by broth and cheese. This soup offers vitamins A and C from carrots, peas, and greens, plus calcium from the cream and Parmesan.

For lighter macros, use half-and-half and reduce pasta by 1/2 cup; for higher protein, stir in white beans or tofu cubes.

Mistakes That Ruin the Recipe

Boiling after adding cream: This can split the dairy. Keep it to a gentle heat.
Overcooking the pasta: Macaroni keeps softening in hot liquid.
Stop at al dente.
Skipping the tomato paste step: That quick caramelization equals depth. Don’t rush it.
Under-seasoning: Broth, dairy, and pasta dull flavors.
Taste at three points: after simmering, after pasta, and after cream.
Too many veggies too soon: Add tender veggies late to avoid mush city. We’re making soup, not baby food.

Optional Substitutions

Dairy-free: Use unsweetened cashew cream or coconut milk (lite for milder flavor) and skip Parmesan or use a vegan parm.
Gluten-free: Swap in gluten-free macaroni; cook separately and add at the end to prevent breakup.
Protein boost: Add a can of rinsed white beans, chickpeas, or diced extra-firm tofu in step 5.
Veg swaps: Sub zucchini with bell peppers, green beans, or corn.
Kale for spinach if you prefer more texture.
Herb route: Stir in fresh basil or dill at the end for a brighter finish; skip smoked paprika if you want a cleaner profile.
Richer broth: Add a Parmesan rind to the simmer and remove before cream—chef’s kiss, FYI.

FAQ

Can I cook the pasta separately?

Yes. Cook it al dente in salted water, drain, and add to bowls before ladling soup over.

This prevents soggy leftovers and gives you more control over texture.

How do I make it thicker?

Simmer 5 extra minutes before adding cream to reduce slightly, or stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then add the cream. Keep the heat low.

What if I only have milk?

Use whole milk and add an extra 1–2 tablespoons Parmesan for body.

Avoid boiling—milk is more prone to curdling than cream.

Can I use other pasta shapes?

Absolutely. Ditalini, small shells, or mini farfalle work great.

Just match the cook time and keep it small so each spoonful gets pasta and veggies.

Is this meal-prep friendly?

Yes, with a tweak. Store the soup and pasta separately.

Combine when reheating so the macaroni stays firm and the soup stays silky.

How do I add heat without overpowering?

Add a pinch of red pepper flakes with the aromatics or a dash of hot sauce at the table. Small amounts keep it balanced, not fiery.

Wrapping Up

Creamy Vegetable Macaroni Soup is the shortcut to cozy you’ll actually use.

It’s simple, flexible, and delivers restaurant-level satisfaction without the bill. Keep this in your rotation for busy nights, lazy Sundays, and everything in between.

One pot, big flavor, zero drama—what more are we asking for, honestly?

Creamy Vegetable Macaroni Soup: Cozy Comfort in a Bowl

The Magic in This Recipe