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Vegetarian Italian Pasta Soup - A Cozy, Flavor-Packed Bowl

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil: For sautéing and depth of flavor.
  • Yellow onion: A flavor base that sweetens as it cooks.
  • Carrots and celery: The classic aromatics that add sweetness and structure.
  • Garlic: Fresh cloves bring the iconic Italian aroma.
  • Tomato paste: Concentrated richness that deepens the broth.
  • Crushed tomatoes: For body and acidity. Fire-roasted if you want a smoky note.
  • Vegetable broth: Use low-sodium so you can control the seasoning.
  • Dried Italian seasoning: A blend of oregano, basil, thyme, and rosemary.
  • Bay leaf: Subtle earthiness that rounds out the flavor.
  • Red pepper flakes (optional): For a gentle heat.
  • Small pasta: Ditalini, small shells, or elbow macaroni work best.
  • Cannellini or Great Northern beans: Creamy, mild, and protein-rich.
  • Zucchini or spinach: Adds color and freshness at the end.
  • Fresh parsley or basil: Bright finish and freshness.
  • Parmesan rind (optional): Adds savory depth to the broth; omit or use a vegan alternative if needed.
  • Salt and black pepper: To taste.
  • Lemon juice or red wine vinegar: A splash at the end to lift the flavors.

Method
 

  1. Sauté the aromatics: Warm 2 tablespoons of olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook 6–8 minutes, stirring occasionally, until softened and lightly golden.
  2. Add garlic and tomato paste: Stir in minced garlic and 2 tablespoons tomato paste. Cook 1–2 minutes until the tomato paste darkens slightly and smells sweet.
  3. Build the broth: Add crushed tomatoes, vegetable broth, Italian seasoning, bay leaf, a pinch of red pepper flakes, and the Parmesan rind if using. Bring to a gentle boil.
  4. Simmer: Reduce heat to medium-low and simmer 10 minutes to let the flavors meld.
  5. Add the pasta: Stir in your small pasta. Simmer according to package directions, usually 8–10 minutes, stirring now and then so it doesn’t stick.
  6. Stir in beans and greens: Add drained cannellini beans and either diced zucchini (cook 5–6 minutes) or a few handfuls of spinach (cook 1–2 minutes) until tender.
  7. Season and brighten: Remove the bay leaf and Parmesan rind. Add salt and pepper to taste, then finish with 1–2 teaspoons lemon juice or red wine vinegar to brighten the flavors.
  8. Garnish and serve: Ladle into bowls and top with chopped parsley or basil. Add grated Parmesan or a vegan hard-style cheese if you like. Serve with warm bread.