Soy-Free Hearty Vegetable Pasta Soup

Warm up with a bowl of this delicious Soy-Free Hearty Vegetable Pasta Soup, a comforting medley of wholesome flavors and nutrient-packed ingredients. Perfect for weeknight dinners or meal prep, this soup is brimming with fresh vegetables like zucchini, carrots, celery, and red bell peppers, simmered in a rich vegetable broth alongside tender gluten-free pasta shells for a satisfying texture. Infused with classic Italian herbs—oregano and basil—and finished with a handful of wilted spinach and a sprinkle of fresh parsley, this one-pot recipe offers a vibrant, dairy-free, and allergen-friendly option for the whole family. Ready in just 45 minutes, this versatile soup is a hearty, plant-based meal that’s as nutritious as it is comforting.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrot, sliced
• 2 celery stalk, sliced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 6 cups vegetable broth
• 1 15-ounce can canned diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1 cup small pasta shells (gluten-free if desired)
• 2 cups fresh spinach, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley, chopped

Directions

Step 1

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

Step 2

Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for about 5 minutes until the vegetables begin to soften.

Step 3

Stir in the minced garlic, diced zucchini, and diced red bell pepper. Cook for 3 more minutes.

Step 4

Pour in the vegetable broth and add the canned diced tomatoes with their juices.

Step 5

Stir in the oregano, basil, and the bay leaf.

Step 6

Bring the soup to a boil, then reduce the heat to a simmer.

Step 7

Add the pasta shells to the pot and let them cook according to the package instructions, usually about 8-10 minutes.

Step 8

When the pasta is nearly done, add the chopped spinach and cook for an additional 2 minutes until the spinach wilts.

Step 9

Season the soup with salt and black pepper. Remove the bay leaf from the pot and discard it.

Step 10

Ladle the soup into bowls and garnish with the chopped fresh parsley before serving.

Nutrition Facts

Serving size	(3024.2g)

Amount per serving	% Daily Value*
Calories	2048.8

Total Fat 59.3g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 10.6g
Cholesterol 8.5mg	0%
Sodium 6676.7mg	0%
Total Carbohydrate 325.8g	0%
Dietary Fiber 51.2g	0%
Total Sugars 64.9g
Protein 70.3g	0%

Vitamin D 0IU	0%
Calcium 856.8mg	0%
Iron 23.2mg	0%
Potassium 6690.7mg	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: 25.2%

Protein: 13.3%

Carbs: 61.5%