There's something almost magical about a pot of soup simmering on the stove, its fragrant steam curling through the kitchen like a lazy afternoon breeze. This Soup With Pasta In It is my love letter to those unhurried evenings when all you need is a bowl of something warm, nourishing, and utterly comforting.
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Inspired by the rustic kitchens of nonna's countryside, this soup is a celebration of simple ingredients coming together in perfect harmony. The pasta soaks up the rich tomato broth, the beans add a creamy heartiness, and the kale brings a whisper of bitterness that balances everything beautifully.
What I adore most is its forgiving nature. You can throw in whatever vegetables are hiding in your crisper, swap the beans, or use gluten-free pasta. It's a recipe that invites you to wander a little off the path and make it your own.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons (30 ml) olive oil
Extra-virgin olive oil adds richness. Can substitute with avocado oil or butter.
1 large yellow onion, diced
Sweet onion works too. If you're in a rush, use 1 cup frozen diced onions.
3 cloves garlic, minced
Fresh garlic is best, but 1 teaspoon garlic powder can work in a pinch.
2 medium carrots, peeled and diced
Adds natural sweetness. Swap with parsnips or zucchini for variety.
2 celery stalks, diced
Celery gives aromatic depth. If you don't have it, use fennel bulb for a different flavor.
1 can (14.5 oz / 410 g) diced tomatoes, with juices
Use fire-roasted for a smoky twist. Crushed tomatoes also work but will make the soup thicker.
6 cups (1.4 L) vegetable or chicken broth
Low-sodium broth is recommended to control salt. Homemade broth elevates the flavor.
1 can (15 oz / 425 g) cannellini beans, drained and rinsed
Great northern beans or chickpeas are good substitutes. Rinsing reduces sodium.
1 cup (100 g) small pasta, such as ditalini or orzo
Any small shape works; whole wheat or gluten-free pasta is fine. Adjust cooking time accordingly.
2 cups (60 g) chopped kale or spinach
Sturdy greens like kale hold up well. If using spinach, add it at the very end.
1 teaspoon dried oregano
Fresh oregano can be used, but add it in the last 5 minutes of cooking.
Salt and freshly ground black pepper, to taste
Season gradually; the broth and tomatoes already contain salt.
Tips & Tricks
Don't overcook the pasta
It will continue to cook in the hot broth as it sits. Aim for al dente, then remove from heat immediately.
Salt wisely
Broth and canned tomatoes are salty. Taste before adding extra salt, and adjust at the end.
- If you plan to freeze, slightly undercook the pasta as it will soften upon reheating.
Pro Tips
Step-by-Step Instructions
1. Sauté the aromatics
Heat olive oil in a large pot over medium heat (350°F / 175°C). Add onion, carrots, and celery; cook, stirring occasionally, until vegetables are softened and lightly golden, about 8-10 minutes. Add garlic and cook for 1 minute until fragrant.
2. Add tomatoes and broth
Stir in diced tomatoes with their juices and the broth. Increase heat to high and bring to a boil, then reduce heat to low and let simmer for 10 minutes to develop flavor.
3. Simmer with beans
Add the drained beans and dried oregano. Let the soup simmer uncovered for 15 minutes, allowing the beans to absorb the broth's flavor.
4. Cook the pasta
Stir in the pasta and cook according to package instructions until al dente (about 8-10 minutes for ditalini). Stir occasionally to prevent sticking.
5. Add the greens
Stir in the chopped kale and cook for 2-3 minutes until wilted. If using spinach, add it off the heat and let it wilt in the residual heat.
6. Season and rest
Taste the soup and season with salt and pepper as needed. Remove from heat and let it rest for 10 minutes to allow flavors to meld.
7. Serve with love
Ladle into bowls, drizzle with extra-virgin olive oil, and sprinkle with grated Parmesan if desired. Enjoy the warmth.
Delicious Variations
- Add 1 cup cooked shredded chicken or Italian sausage for extra protein.
- Use quinoa or rice instead of pasta for a gluten-free twist.
- Stir in a dollop of pesto before serving for a herby, bright flavor.
How to Store Soup With Pasta In It
Refrigerator
Store in an airtight container for up to 4 days. The pasta will absorb liquid, so add a splash of broth or water when reheating.
Freezer
Freeze without the pasta if possible, or slightly undercook the pasta. Freeze in individual portions for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over medium-low heat, adding extra broth to reach desired consistency.
Frequently Asked Questions
Q: Can I use any type of pasta?
Yes, any small to medium pasta shape works, but adjust cooking time according to the package. Sturdier shapes like ditalini or shells hold up best.
Q: How do I make this soup vegan?
Use vegetable broth and omit any cheese garnish. The soup is naturally vegan if you skip the Parmesan or use a plant-based alternative.
Q: Can I add meat to this soup?
Absolutely. Brown Italian sausage or ground beef before sautéing the vegetables, and drain excess fat before proceeding.
Q: Why is my soup too thick?
The pasta absorbs liquid as it sits. Add extra broth or water when reheating to thin it to your liking.
I hope this soup becomes a cozy staple in your kitchen. Don't be afraid to make it your own—wander through your pantry and see what speaks to you. Wander wisely.
Soup With Pasta In It
Soup With Pasta In It is a hearty, one-pot Italian-style soup with tender vegetables and al dente pasta, perfect for cozy weeknights.
🧂 Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 can (14.5 oz / 410 g) diced tomatoes, with juices
- 6 cups (1.4 L) vegetable or chicken broth
- 1 can (15 oz / 425 g) cannellini beans, drained and rinsed
- 1 cup (100 g) small pasta, such as ditalini or orzo
- 2 cups (60 g) chopped kale or spinach
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
📋 Instructions
- 1Sauté the aromatics — Heat olive oil in a large pot over medium heat (350°F / 175°C). Add onion, carrots, and celery; cook, stirring occasionally, until vegetables are softened and lightly golden, about 8-10 minutes. Add garlic and cook for 1 minute until fragrant.
- 2Add tomatoes and broth — Stir in diced tomatoes with their juices and the broth. Increase heat to high and bring to a boil, then reduce heat to low and let simmer for 10 minutes to develop flavor.
- 3Simmer with beans — Add the drained beans and dried oregano. Let the soup simmer uncovered for 15 minutes, allowing the beans to absorb the broth's flavor.
- 4Cook the pasta — Stir in the pasta and cook according to package instructions until al dente (about 8-10 minutes for ditalini). Stir occasionally to prevent sticking.
- 5Add the greens — Stir in the chopped kale and cook for 2-3 minutes until wilted. If using spinach, add it off the heat and let it wilt in the residual heat.
- 6Season and rest — Taste the soup and season with salt and pepper as needed. Remove from heat and let it rest for 10 minutes to allow flavors to meld.
- 7Serve with love — Ladle into bowls, drizzle with extra-virgin olive oil, and sprinkle with grated Parmesan if desired. Enjoy the warmth.
Sofia writes about minimalist travel and slow tourism, sharing itineraries that emphasize local culture and off-season visits. She believes travel is about experiences, not checklists.
