Hearty Pasta and Veggies Soup – 10 Minute One Pot Pasta Soup with Veggies

Pasta Soup is something I do regularly for our weekend dinners. After the “roaming around Saturdays” that involve delicious snacking of stuffed buns from the abundant little bakeries of Hong Kong, Portuguese style egg tarts and boba tea in the evening, we usually settle down for a light dinner. After putting my son to sleep, we have our time binge watching in Netflix. I love my Saturdays. There is no alarm to be set for the morning and the nights are long. This soup is just so hearty and comforting after a tiring day. This is an easy soup that can be put together in less than 15 minutes.

This recipe for this fully loaded pasta soup is a vegetarian classic that makes for a comforting warm dinner. I have used a veggie stock cube to flavor the soup. Alternatively, you can use vegetable stock or chicken stock to flavour the soup. I have used macaroni pasta for the soup today.

Take a pressure pan and add in 2.5 cups of water. Add in one stock cube, Italian seasoning, black pepper and salt and bring it to a roaring boil. Let the stock cube fully melt.

Add in the veggies and the macaroni pasta.

Cook the pasta for 2 whistles in the pressure cooker. It will take about 5 minutes. ( If doing it on a pan, cook for 20 minutes with the pan covered with a lid.)

Wait for the pressure to settle down. Open the cooker and add in the butter and stir well. Let the butter melt completely.

Serve in soup bowls with a sprinkling of Parmesan cheese.

5.0 from 3 reviews

Hearty Pasta and Veggies Soup

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Pasta soup with veggies. One pot pasta soup that can be put together in less than 10 minutes. Easy comforting dinner recipe. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Soup

Cuisine: Italian

Serves: 3 servings

Ingredients

• Measurements Used - 1 Cup = 250 ml (approx) 1 teaspoon = 5 ml, 1 tablespoon = 15 ml

For the stock

• 2.5 cups water
• 1 veggie stock cube
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• ¼ teaspoon ground black pepper

Other Ingredients

• 2 cloves garlic, minced
• 1 medium sized onion, finely chopped (about ⅓ cup)
• 1 tomato, diced
• 1 carrot, diced
• 1 potato, diced
• ¼ cup chopped green beans
• ¼ cup corn
• ¼ cup fresh green peas
• ½ cup macaroni pasta

Final finishing Ingredients

• 1 tablespoon butter
• 3 tablespoon Parmesan cheese to serve

Instructions

1. Take a pressure pan and add in 2.5 cups of water. Add in one stock cube, Italian seasoning, black pepper and salt and bring it to a roaring boil. Let the stock cube fully melt.
2. Add in the veggies and the macaroni pasta.
3. Cook the pasta for 2 whistles in the pressure cooker.
4. Wait for the pressure to settle down. Open the cooker and add in the butter and stir well. Let the butter melt completely.
5. Serve in soup bowls with a sprinkling of Parmesan cheese.

3.5.3226