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Welcome, Springtime with this healthy, flavor-packed, and satisfying recipe for Spring Vegetable Soup. It’s packed with plenty of in-season vegetables, a kick of garlic and some pasta to make it hearty enough to be eaten as a meal.
I love it when the first day of Spring arrives. Spring and fall are by far my favorites. In the fall, I can’t wait to get stuck into creating recipes for stews and comfort foods that come along with the cooler weather, but when spring arrives, we’re all ready for the sunshine and warmth.
Unfortunately, in a lot of places, it’s just not that warm yet. This soup is a bit of warmth, but also a bit of a reminder that spring will soon be upon us.
It’s packed with zucchini, leeks, and spinach (that are all Spring vegetables) with some carrots and celery for flavor (and a splash of color).
Like most of my soup recipes, it also has a nice, Italian kick of garlic that brings it all together. I have mine with plenty of Parmesan cheese and some pasta thrown in, but if you’d rather it be a little less filling, you can always skip the pasta (but I highly recommend the cheese).
So if like me, you’re loving the bright sun and the sounds of birds chirping, but it’s still pretty cold outside – this bowl of Springtime might be just what you need.
Recipe
One-Pot Spring Vegetable Soup with Pasta
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced or thinly sliced)
- 2 leeks (cleaned and sliced)
- 2 stalks celery (chopped)
- 2 carrots (peeled and sliced)
- 7 cups chicken stock (vegetable broth)
- 2 tablespoons fresh flat-leaf parsley (chopped (include stems!))
- 2 zucchini (courgettes, halved lengthwise and sliced)
- 6 ounces dry pasta ( (like ditalini, small shells, or elbows))
- 8 baby spinach
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- grated parmesan cheese (for serving)
Instructions
Sauté your aromatics
- In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook for 4–5 minutes, until soft and translucent.
Build the veggie base
- Stir in the garlic, leeks, celery, and carrots. Cook for 5–7 minutes, until everything begins to soften and smell amazing.
Pour in the broth
- Add 7 cups of chicken or vegetable broth and the chopped parsley. Raise the heat to high and bring the soup to a gentle boil.
Add pasta and simmer
- Stir in the dry pasta and reduce heat to medium-low. Let it simmer uncovered for 8–10 minutes, stirring occasionally, until the pasta is al dente.
Add zucchini
- Toss in the sliced zucchini and simmer for 2 more minutes—just enough to keep a little bite.
Season to taste
- Add salt and black pepper. Taste and adjust seasoning if needed.
Finish with fresh spinach
- Turn off the heat. Stir in the baby spinach just before serving—it will wilt perfectly from the heat of the soup without getting overcooked.
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