One-Pot Spring Vegetable Soup with Pasta
This light, comforting soup is packed with tender vegetables, delicate broth, and perfectly cooked pasta. It’s fresh, simple, and satisfying without feeling heavy.
Servings 6
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.