Description
A cozy homemade hearty vegetable soup made with carrots, celery, potatoes, and pasta simmered in savory broth. Perfect for chilly nights and family dinners, served with rustic bread and fresh salad.
Ingredients
2 tablespoons olive oil or butter
1 medium onion, diced
3 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
3 medium potatoes, peeled and diced
6 cups chicken or vegetable broth
1 cup small pasta (like ditalini or elbow)
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Parmesan cheese (optional, for topping)
Instructions
1. Heat olive oil or butter in a large pot over medium heat. Sauté onion, carrots, celery, and garlic until softened.
2. Add potatoes, thyme, bay leaf, and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
3. Stir in pasta and cook until al dente, about 8–10 minutes.
4. Remove bay leaf, season with salt and pepper, and adjust broth if needed.
5. Ladle soup into bowls, garnish with fresh parsley, and serve hot with Parmesan and crusty bread.
Notes
This soup can be made vegetarian by using vegetable broth.
Swap pasta for rice or barley for variety.
Leftovers keep well refrigerated for 3–4 days. Reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg