Low Carb Hearty Vegetable Pasta Soup

Warm, comforting, and flavor-packed, this Low Carb Hearty Vegetable Pasta Soup is the perfect wholesome meal for those seeking a nutritious yet satisfying option. Brimming with vibrant vegetables like zucchini, bell peppers, and spinach, this soup is infused with classic Italian herbs for a savory depth of flavor. The addition of low-carb pasta, such as shirataki noodles, makes it an excellent choice for low-carb or keto lifestyles, offering all the heartiness of traditional pasta soup without the excess carbs. With a quick prep time of 15 minutes and a simmering cook time that allows the rich flavors to meld beautifully, this one-pot wonder is easy to prepare and serves as a cozy weeknight dinner or a meal prep staple. Garnished with freshly chopped parsley, every bowl is a nourishing hug that's as beautiful as it is delicious.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 units garlic cloves, minced
• 2 medium carrots, diced
• 2 units celery stalks, diced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 14 ounces diced tomatoes, canned
• 6 cups low-sodium vegetable broth
• 1 unit bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cups baby spinach
• 8 ounces low carb pasta (such as shirataki noodles)
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and cook until translucent, about 5 minutes.

Step 3

Stir in the minced garlic, and cook for another minute until fragrant.

Step 4

Add the diced carrots, celery, red bell pepper, and zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Pour in the canned diced tomatoes and vegetable broth. Stir to combine.

Step 6

Add the bay leaf, dried oregano, dried basil, salt, and black pepper. Bring the soup to a boil over medium-high heat.

Step 7

Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes, or until the vegetables are tender.

Step 8

While the soup is simmering, prepare the low-carb pasta according to package instructions. Drain and rinse if necessary.

Step 9

Once the vegetables are tender, add the baby spinach to the soup and stir until wilted, about 2 minutes.

Step 10

Remove the bay leaf from the soup.

Step 11

Add the cooked low-carb pasta to the soup and stir to combine.

Step 12

Serve the soup hot, garnished with fresh parsley.

Nutrition Facts

Serving size	(2796.7g)

Amount per serving	% Daily Value*
Calories	641.2

Total Fat 30.5g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2753.6mg	0%
Total Carbohydrate 80.9g	0%
Dietary Fiber 21.9g	0%
Total Sugars 34.3g
Protein 12.0g	0%

Vitamin D 0IU	0%
Calcium 425.6mg	0%
Iron 8.9mg	0%
Potassium 3511.5mg	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: 42.5%

Protein: 7.4%

Carbs: 50.1%