Italian vegetable soup

I usually cook this Italian vegetable soup on days when I'm in the mood for something warm but not complicated. I've made it many times, using simple vegetables from the fridge. Especially in autumn or spring, when I find fresh mushrooms and decent zucchini. It's a straightforward recipe, with no complicated steps and no hard-to-find ingredients. It works well for both lunch and dinner, especially with freshly grated parmesan.

Quick Info

Total time: 50-60 minutes
Preparation time: 15-20 minutes
Cooking time: 30-40 minutes (depending on how quickly you chop the vegetables and cook the pasta)
Servings: 4
Difficulty: easy
Recipe type: vegetable soup, light lunch or dinner

Ingredients

1 small celery
1 onion
1 carrot
3 large fresh mushrooms
1 zucchini
200 g peeled tomatoes (I use canned, but fresh works too)
4 tablespoons homemade tomato juice
2 tablespoons olive oil
1 garlic clove
1.5 – 2 liters of water or vegetable broth
100 g shell pasta (conchiglie)
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 tablespoon tomato paste
3-4 tablespoons grated parmesan
salt
pepper
fresh parsley
1 bay leaf

Preparation method

1. Start with the vegetables. Peel and dice the celery into small cubes. Chop the onion finely. Peel the carrot, cut it lengthwise, and then into thin slices. Peel the zucchini and cut it into appropriate pieces, not too big or too small. Wash and slice the mushrooms. Cut the peeled tomatoes into small cubes.

2. In a large pot, heat the olive oil. Add the onion, carrot, celery, and mushrooms. Sauté over medium heat, covered with a lid. Stir occasionally and add a tablespoon of water if necessary to prevent sticking. This step takes about 15-20 minutes.

3. Add the zucchini and cook for another 4-5 minutes until slightly softened. At the same time, add the dried thyme and basil.

4. Then add the diced tomatoes and tomato juice. Pour in 1.5-2 liters of water or vegetable broth, depending on how thick you want the soup.

5. Peel the garlic and slice it thinly. Add it to the soup, season with salt and pepper to taste, and add the bay leaf. Let everything simmer for about 15-20 minutes over medium heat, covered.

6. Add the tomato paste and the shell pasta. Cook the pasta according to the package instructions (usually 8-10 minutes), stirring gently to prevent sticking.

7. Towards the end, add a tablespoon of grated parmesan, stir gently, let it simmer for a couple of minutes, then turn off the heat.

8. When serving, sprinkle chopped fresh parsley and a bit more grated parmesan on each plate.

Why I make this recipe often

It’s one of the most practical soups I can make with seasonal or fridge vegetables. I love it because it’s filling, doesn’t require expensive ingredients, and easily adapts to what I have on hand. It’s even good the next day if there are leftovers. Plus, the combination of vegetables and pasta is perfect for anyone wanting a light yet complete meal.

Tips and variations

Tips

If you use vegetable broth instead of water, the flavor will be more intense. Don’t let the pasta cook too long, or it will become overly soft if left on the heat for too long. Sauté the vegetables patiently at the beginning for flavor.

Substitutions

Instead of shell pasta, you can use any short pasta you have. If you don’t have zucchini, you can skip it or substitute it with bell pepper. Instead of parmesan, you can use grana padano, but the flavor will be slightly different.

Variations

If you want a gluten-free soup, use gluten-free pasta. You can also add other vegetables like green beans or peas, but don’t let them cook too long. If you want the soup thicker, add some cooked beans.

Serving ideas

Serve hot, with extra grated parmesan on top and chopped fresh parsley. If you have toasted bread, it pairs well.

Frequently asked questions

Can I use just water instead of vegetable broth?
Yes, it turns out fine with water, although vegetable broth gives a richer flavor.

What type of pasta can I use?
Any type of short pasta – penne, farfalle, ditalini. The important thing is not to let it get too soft.

Can I omit the parmesan?
Yes, but it will lack some of the specific flavor. You can add a bit more olive oil when serving.

How do I make the soup thicker?
Use less water or let it simmer uncovered for a few extra minutes after adding the pasta.

Can I add meat?
The recipe is designed without meat, but if you want, you can add diced chicken breast, cooked separately and added at the end.

Nutritional values

Approximately, one serving (out of four) has about 230-270 kcal. Carbohydrates: 35-40 g (mostly from pasta), proteins: 7-10 g (mostly from parmesan and mushrooms), fats: 7-10 g (from oil and parmesan). The fiber content depends on how many vegetables you use, but generally around 4-5 g per serving. These are just rough estimates and may vary depending on the exact pasta and amount of parmesan used.

Storage and reheating

The soup can be stored in the fridge for 1-2 days in a covered container. When reheating, the pasta may soften more, but it’s not a problem if it’s not overcooked. You can add a little water or broth if it thickens too much. Freezing is not recommended, as the pasta loses its texture.

We clean the celery and cut it into small pieces. We peel and chop the onion, peel the carrot, cut it in half lengthwise, and then slice it. We peel the zucchini, cut it into suitable pieces, wash the mushrooms and slice them, and chop the peeled tomatoes. In a pan, we heat the oil, add the onion, carrot, celery, and mushrooms. We sauté them over medium heat for 15-20 minutes, adding a little water to prevent sticking. We add the zucchini for 4-5 minutes, thyme, and basil. We add diced tomatoes, homemade tomato juice, and water. We peel the garlic, slice it, add it to the soup, season with salt and pepper to taste, and let it boil for about 15-20 minutes. Then we add the tomato paste, shell pasta, and cook according to the package instructions. We mix well, and at the end, we add a tablespoon of grated Parmesan, a bay leaf, and bring it to a boil twice more. It is served with chopped fresh parsley and grated Parmesan on top. Enjoy your meal!

 Ingredients: 1 small celery 1 onion 1 carrot 3 large fresh mushrooms 1 zucchini 200 g peeled tomatoes (I used Sun Food) 4 tablespoons homemade tomato juice 2 tablespoons olive oil 1 garlic clove 1.5-2 liters of water or vegetable broth 100 g Baneasa Conchiglie pasta 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1 tablespoon tomato paste 3-4 tablespoons grated parmesan salt pepper fresh parsley 1 bay leaf

 Tags:  vegetable soup