One-Pot Spring Vegetable Soup with Pasta
This One-Pot Spring Vegetable Soup is the perfect way to welcome warmer days while still soaking up cozy vibes. It's fresh, light, and brothy—but still totally satisfying thanks to tender pasta and loads of spring veggies. And the best part? It's all made in one pot—no separate pasta cooking needed!
Servings 4
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.