Macaroni vegetable soup. This is a delicious and easy to make hearty budget soup recipe. Loaded with vegetables its comfort food at its best!
Folks this is such an easy vegetable pasta soup recipe.
I think it’s the ultimate, all in one pot fresh tasting vegetable and pasta soup!
It’s perfect for lunch or even as a satisfying weeknight dinner too.
Nutritious and filling. This macaroni vegetable soup only takes 15 minutes to prepare and will be on the table feeding those hungry mouths in just 45 minutes tops!
There’s a good helping of vegetables in this pasta tomato soup which will contribute towards your 5 A Day.
I used onion, celery, carrots, sweetcorn and peas.
You could easily add other leftover veggies you might have to hand to change it up a little or even a can of fiber filled beans, like chickpeas.
As you may know I’m a big fan of the Mediterranean diet.
This rich and vibrant pasta soup brings all the goodness of that diet to you in one bowl.
Studies have been done suggesting that people who live in the Mediterranean area have a lower risk of various diseases, such as heart disease and strokes because of the diet they follow.
The key components of the Mediterranean Diet include eating a generous amount of fruit and vegetables.
There’s also an emphasis on consuming healthy fats such as olive oil, eating small portions of nuts and eating fish on a regular basis.
Whole grains are also part of that diet and that’s where the macaroni comes in here.
If possible you should try to get whole-wheat macaroni for this hearty macaroni vegetable soup.
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Macaroni Vegetable Soup Recipe
Although I’ve used macaroni here, you could swap that for other small pasta shapes too, like orzo.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Macaroni Vegetable Soup
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Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 2 garlic cloves crushed
- 1 stick celery diced
- 1 Large carrot diced
- 90 g Frozen Sweetcorn
- 90 g Frozen peas
- 1 litre vegetable stock
- 400 g can chopped tomatoes
- 100 g macaroni
- 2 tbsp basil leaves finely chopped
Instructions
- Gently heat the olive oil in a medium sized saucepan. Add the onion, garlic, celery and carrot and sauté for about 5 minutes until vegetables soften.
- Stir in the frozen sweetcorn and peas. Add the vegetable stock and can of tomatoes. Bring to the boil then simmer for about 10 minutes.
- Add the macaroni, return to the boil then turn down to simmer for another 10 minutes until pasta and vegetables are cooked.
- Turn off the heat, stir in the basil, season to taste and serve.
David @ Spiced
What an easy and tasty soup, Neil! I love that this one is packed with all sorts of yummy (and healthy) things, too! We recently discovered chickpea pasta, and we’ve been using that in soups. I’m not a fan of chickpea pasta in “pasta dishes” – it definitely wasn’t close enough to regular pasta for me. But in a soup? It’s awesome! The chickpea pasta holds its shape and doesn’t get mushy. Either way, this soup sounds like a winner!
Neil
Chickpea pasta sounds just the thing if you can’t get whole wheat pasta for this recipe. Thanks for the suggestion, and your comment David. 🙂
Katerina
My son loves macaroni in everything! I have always tried to include extra veggies in his macaroni and cheese (pumpkin is particularly good) but this is even better! We love soups and will cook more of them now that the weather’s getting cooler. Thanks so much for sharing, Neil.
Neil
Thanks Katerina. Yes, this soup is definitely a great idea for a way to get extra veggies into kids. They’re nice and hidden in the tasty tomato flavours. 😉
mimi rippee
This looks wonderful! I really love pasta in soups – especially tortellini! I love what you did here. Healthy soups are the best.
Neil
This is a soup I could eat practically for every course Mimi, it’s that tasty. Glad you like it too!
Jeff the Chef
This is a very convenient recipe, because I can of tomatoes that I need to use up.
Neil
Always a great recipe for me too when I’ve only got a can of tomatoes and a few other veggies in the fridge to use up Jeff!
Laura
I am also a fan of the Mediterranean Diet — I think it is both delicious and healthy. So it doesn’t feel like a “diet” per se. And this soup sounds so warm and comforting,. I love how easy it is. It’s something i could keep in the fridge and make several meals from. Thanks, Neil!
Neil
That’s a perfect description of the Mediterranean Diet, Laura. It’s not a diet, just a great way of eating. Thanks!
You’ll get plenty of meals out of this soup recipe. I’m often stuck as to whether to eat it for breakfast, lunch or dinner. Or all of them! 🙂
Ben | Havocinthekitchen
We’re huge pasta lovers; however, when it comes to pasta, we’re unstoppable (It’s so hard to limit yourself to a moderate size bowl of pasta haha) That’s why I find that recipes where pasta is only one of ingredients, like a pasta salad or soup, work for greedy us 🙂 This soup looks and sounds delicious and hearthy, perfect for this cruppy weather we’re having now!
Neil
I don’t know anyone who doesn’t enjoy a good bowl of pasta Ben. But you’re right it can be tempting to eat more pasta than you should and do a carb overload. It’s a comfort food after all and especially comforting in these challenging times!
Melanie Riley
can I use pasatta rather than Tim toms?
Neil
No. I wouldn’t recommend that Melanie. You need the chopped tomatoes from the tin as part of the vegetables. Passata is tomato puree. So not suitable.