Gluten-Free Hearty Vegetable Pasta Soup

Warm, comforting, and packed with nourishing ingredients, this Gluten-Free Hearty Vegetable Pasta Soup is a wholesome meal in a bowl. Bursting with fresh vegetables like zucchini, red bell pepper, and kale, and infused with aromatic herbs like thyme and basil, this recipe delivers bold, satisfying flavors. Gluten-free elbow pasta adds a tender texture, making it the perfect choice for those seeking a nutrient-rich yet allergy-friendly dish. A splash of lemon juice and a sprinkle of fresh parsley bring a final zesty, herbaceous touch to this vibrant soup. Ready in just 50 minutes and yielding six generous servings, it’s an ideal option for cozy weeknight dinners or meal prep. Perfectly balanced for both hearty comfort and healthy eating, this vegetable soup is a must-try for anyone craving a gluten-free taste of homemade goodness.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves of garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 14-ounce can canned diced tomatoes
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 8 ounces gluten-free elbow pasta
• 2 cups kale, chopped
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Directions

Step 1

In a large soup pot, heat the olive oil over medium heat.

Step 2

Add the diced onion and cook until it becomes translucent, about 5 minutes.

Step 3

Stir in the minced garlic, sliced carrots, and celery; continue to cook for 3 more minutes.

Step 4

Add the diced zucchini and red bell pepper, and cook for an additional 2 minutes.

Step 5

Pour in the canned diced tomatoes along with their juices.

Step 6

Stir in the vegetable broth, bay leaf, thyme, and basil.

Step 7

Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.

Step 8

Add the gluten-free elbow pasta and chopped kale to the pot.

Step 9

Season with salt and ground black pepper.

Step 10

Cook until the pasta is al dente and the kale is tender, approximately 8-10 minutes.

Step 11

Remove the bay leaf from the soup.

Step 12

Stir in the fresh parsley and lemon juice; adjust seasoning if needed.

Step 13

Ladle the soup into bowls and serve warm.

Nutrition Facts

Serving size	(3008.7g)

Amount per serving	% Daily Value*
Calories	2084.0

Total Fat 61.8g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 10.4g
Cholesterol 7.9mg	0%
Sodium 6577.6mg	0%
Total Carbohydrate 344.3g	0%
Dietary Fiber 50.4g	0%
Total Sugars 63.0g
Protein 60.2g	0%

Vitamin D 0IU	0%
Calcium 853.0mg	0%
Iron 19.5mg	0%
Potassium 6255.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.6%

Protein: 11.1%

Carbs: 63.3%