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Vegetable Pasta Soup

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A quick and budget-friendly soup made with vegetable broth, carrots, celery, Yukon Gold potatoes, diced tomatoes, and fun pasta shapes, topped with fresh parsley.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups vegetable broth (low-sodium recommended) Use chicken broth if not vegetarian.
  • 1 cup carrots, chopped Small dice for quicker cooking.
  • 1 cup celery, chopped Trim and slice into kid-friendly pieces.
  • 1 cup potatoes, diced (Yukon Gold preferred) Russet works but may be fluffier.
  • 1 can (14-15 oz) diced tomatoes, drained slightly For less liquid.
  • 1 teaspoon dried oregano Or 1 tablespoon chopped fresh.
  • 1 cup small pasta (elbow, mini shells, or fun shapes) Gluten-free pasta can be used.
  • Salt and black pepper, to taste Add at the end for balance.
  • Fresh parsley, as needed for garnish

Method
 

Preparation
  1. Rinse and chop carrots, celery, and potatoes into small, even pieces so they cook at the same rate.
Cooking the Base
  1. In a medium pot over medium heat, bring the 4 cups of vegetable broth to a gentle simmer.
  2. Add the carrots, celery, and diced potatoes to the simmering broth. Stir once to combine.
  3. Pour in the diced tomatoes and sprinkle the teaspoon of dried oregano into the pot. Bring back to a simmer.
  4. Reduce heat to medium-low and simmer, uncovered, for about 12–15 minutes, or until the potatoes and carrots are fork-tender.
  5. Increase heat slightly and stir in 1 cup of pasta. Cook according to the pasta package timing (usually 7–10 minutes) until al dente. Stir occasionally to prevent sticking.
  6. Taste and add salt and pepper to finish. Ladle into bowls and sprinkle with fresh parsley.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 36gProtein: 6gFat: 2gSodium: 600mgFiber: 5gSugar: 5g

Notes

Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating. For best texture, freeze the soup base (without pasta) for up to 3 months.

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