Paleo Hearty Vegetable Pasta Soup

Warm up with a bowl of nourishing Paleo Hearty Vegetable Pasta Soup, the perfect combination of comfort and clean eating! Brimming with an array of vibrant vegetables like zucchini, red bell peppers, and carrots, this soup is elevated with the robust flavors of Italian seasoning and a touch of garlic. Paleo-friendly pasta, made from almond or cassava flour, adds a satisfying texture while keeping this dish gluten-free and grain-free. A simmered vegetable broth creates a rich base, while fresh spinach and parsley offer a pop of color and nutrients. Ready in just an hour and serving six, this hearty and wholesome soup is perfect for meal prep or cozy family dinners. Whether you're following a paleo lifestyle or just looking for a healthier comfort food option, this veggie-packed soup will leave you feeling warm and satisfied!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 sliced celery stalks
• 3 medium, sliced carrots
• 4 minced garlic cloves
• 1 medium, chopped zucchini
• 1 large, diced red bell pepper
• 14.5 ounces canned diced tomatoes
• 8 cups vegetable broth
• 2 teaspoons Italian seasoning
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 8 ounces paleo pasta (almond flour or cassava-based)
• 2 cups spinach
• 0.25 cup, chopped fresh parsley

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the diced onion, sliced celery, and sliced carrots to the pot. Sauté for about 5-7 minutes until the onions are translucent and the vegetables are slightly softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the chopped zucchini and diced red bell pepper. Continue to sauté for another 3-4 minutes.

Step 5

Pour in the canned diced tomatoes with their juices and vegetable broth. Stir well to combine.

Step 6

Add the Italian seasoning, bay leaf, salt, and black pepper to the pot. Bring the soup to a gentle boil.

Step 7

Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes to allow the flavors to meld.

Step 8

Add the paleo pasta to the soup, and increase the heat to medium. Cook according to the pasta package instructions, or until the pasta is tender.

Step 9

Stir in the spinach and let it wilt for about 2 minutes.

Step 10

Remove the bay leaf, taste the soup, and adjust seasoning if necessary.

Step 11

Serve hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(3988.5g)

Amount per serving	% Daily Value*
Calories	2351.3

Total Fat 84.7g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 12.3g
Cholesterol 8.2mg	0%
Sodium 10054.6mg	0%
Total Carbohydrate 340.8g	0%
Dietary Fiber 68.4g	0%
Total Sugars 90.0g
Protein 71.5g	0%

Vitamin D 0IU	0%
Calcium 1068.9mg	0%
Iron 24.4mg	0%
Potassium 8636.6mg	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: 31.6%

Protein: 11.9%

Carbs: 56.5%