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This one-pot spring vegetable soup with pasta is quick, easy, and packed with fresh veggies. A simple, comforting meal ready in under 30 minutes.
Know Before You Scroll
What You’ll Need
Onion, garlic, leeks, celery, carrots, zucchini, spinach, pasta, broth, parsley
Flavor Profile
Light, fresh, and savory with tender vegetables and a delicate broth
Difficulty Level
Easy
Equipment Needed
Large soup pot or Dutch oven, knife, cutting board, wooden spoon
Top Tip
Add the zucchini and spinach at the end to keep everything bright and tender
Time-Saving Tips
Use pre-chopped mirepoix or frozen vegetable blends
Ingredient Swaps
Use vegetable broth to keep it fully vegetarian
In The Test Kitchen
This is one of those soups I started making when I wanted something lighter than winter comfort food, but still cozy enough to feel like a proper meal. The key discovery here was timing. Adding the zucchini late keeps it from going mushy, and stirring in the spinach off the heat gives you that perfect silky wilt without losing its color. I also found that cooking the pasta right in the broth adds body and flavor, but you have to keep an eye on it so it doesn’t soak up too much liquid. It’s simple, but those little tweaks make all the difference.
Ingredient Notes
Aromatics & Base Vegetables
Best Choice
Yellow onion, fresh garlic, and well-cleaned leeks for a layered, slightly sweet base
Substitutions
Shallots can replace onion; omit leeks if unavailable and add extra onion
Where to Find: Leeks are usually near onions or in packaged produce sections
Soup Vegetables
Best Choice
Fresh carrots, celery, and zucchini for a classic spring mix
Substitutions
Swap zucchini for asparagus or green beans for a seasonal twist
Broth & Herbs
Best Choice
Chicken stock for depth or vegetable broth for a lighter, vegetarian option
Substitutions
Add a squeeze of lemon at the end for brightness if using vegetable broth
Pasta & Finishing Touches
Best Choice
Small pasta like ditalini, shells, or elbows that cook quickly
Substitutions
Orzo or even broken spaghetti works in a pinch
Where to Find
Ditalini is often in the pasta aisle with specialty shapes
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Soften the Onion
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent. It should look glossy and smell sweet, not browned.
2
Build the Flavor Base
Add the garlic, leeks, celery, and carrots. Cook, stirring occasionally, until everything softens and the vegetables look slightly tender but not mushy.
3
Add Broth and Bring to a Boil
Pour in the broth and stir in the chopped parsley, including the stems. Increase the heat and bring the soup to a gentle boil.
4
Cook the Pasta
Stir in the dry pasta and reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the pasta is just under al dente. The broth should look slightly thicker from the starch.
5
Finish the Vegetables
Add the sliced zucchini and simmer briefly until the pasta is done cooking and the zucchini is slightly firm with a bit of bite.
6
Wilt the Spinach
Season with salt and black pepper, then taste and adjust as needed. Turn off the heat and stir in the baby spinach. It should wilt gently in the hot broth.
7
Wilt the Spinach and Serve
Serve with grated parmesan cheese.
Perfect Pairings
FAQs
Can I make this soup ahead of time?
Yes, but for best texture, cook the pasta separately and add it when serving to prevent it from getting too soft.
What’s the best pasta to use for vegetable soup?
Small shapes like ditalini, shells, or elbows work best because they cook quickly and are easy to eat in a spoonful.
Can I make this vegetarian or vegan?
Absolutely. Use vegetable broth and skip the parmesan or replace it with a plant-based alternative.
Why is my soup too thick the next day?
The pasta absorbs broth as it sits. Just add more broth or water when reheating to bring it back to the right consistency.
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, stirring occasionally, until the pasta is just under al dente.
Add zucchini
- Add the sliced zucchini and continue simmering for a couple of minutes, allowing the pasta to finish cooking as the zucchini becomes tender but still has a slight 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.
Tips
Erren’s Top Tips
Don’t overcook the pasta. It will continue to soften in the hot broth, so stop cooking when it’s just al dente. Add delicate vegetables last. Zucchini and spinach cook quickly and should stay vibrant, not mushy. Stir occasionally while the pasta cooks to prevent it from sticking to the bottom of the pot. Season at the end. Broth levels can change as the pasta cooks, so always taste and adjust salt and pepper before serving. If the soup thickens too much, just add a splash of hot broth or water to loosen it before serving.Variations & Add-Ins
Add shredded rotisserie chicken for extra protein and a more filling meal. Stir in a can of drained white beans for a hearty, vegetarian boost. Swap the pasta for rice or small grains like farro for a different texture. Finish with a squeeze of lemon juice or a drizzle of olive oil for extra brightness.Storage & Freezing
Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will continue to absorb liquid, so expect a thicker soup. Reheat gently on the stovetop, adding extra broth or water to loosen the consistency. For freezing, it’s best to make the soup without the pasta and add it fresh when reheating. Cooked pasta can become too soft after freezing.
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