Easy Soup With Pasta In It – One-Pot 30-Minute Meal

Is there anything more comforting than a bowl of soup with pasta in it? This isn't just any soup—it's a complete meal that comes together in one pot, saving you time and dishes. I've tested this recipe countless times to get the perfect balance of broth, pasta, and vegetables.

The key is cooking the pasta directly in the broth, which infuses it with flavor and eliminates the need for a separate pot. You'll get a rich, savory soup that's both filling and nutritious, perfect for busy weeknights or meal prep.

I'm Diego, and I'm all about efficiency and flavor. This recipe cuts through the fluff and gets straight to the point: a delicious, no-nonsense soup that delivers.

About the Ingredients

2 tablespoons olive oil

Use extra-virgin for better flavor; can substitute with avocado oil.

1 large yellow onion, diced

About 1.5 cups; sweet onion works too.

3 cloves garlic, minced

Fresh is best; jarred minced garlic works in a pinch.

2 medium carrots, peeled and diced

Adds sweetness and color; can use parsnips for a twist.

2 celery stalks, diced

Classic soup base; omit if you don't have it.

1 (14.5 oz) can diced tomatoes, undrained

Fire-roasted adds smokiness; use crushed for a smoother texture.

6 cups (1.4 L) chicken or vegetable broth

Low-sodium recommended; adjust salt later.

1 teaspoon dried oregano

Italian seasoning blend works as a substitute.

1/2 teaspoon dried thyme

Fresh thyme: use 1 teaspoon chopped.

1/2 teaspoon salt, plus more to taste

Sea salt or kosher; adjust based on broth saltiness.

1/4 teaspoon black pepper

Freshly ground is best.

1 cup (120g) small pasta (like ditalini or orzo)

Any small shape works; gluten-free pasta needs adjusted cooking time.

1 (15 oz) can cannellini beans, drained and rinsed

Great Northern or chickpeas are good substitutes.

2 cups (60g) fresh spinach

Kale or Swiss chard can be used; add more for extra greens.

1/4 cup (25g) grated Parmesan cheese, for serving

Pecorino Romano works too; omit for dairy-free.

Tips & Tricks

Don't overcook the pasta

It will continue to cook slightly after you turn off the heat, so aim for al dente (firm to the bite) to avoid mushiness.

Season in layers

Taste the broth before adding pasta and adjust salt, as the pasta absorbs some seasoning.

• If you plan to freeze, undercook the pasta slightly (1-2 minutes less) so it doesn't become mushy when reheated.

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, celery, and a pinch of salt. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant.

2. Add tomatoes and broth

Stir in the diced tomatoes with their juices, broth, oregano, thyme, salt, and pepper. Bring to a boil over high heat (212°F / 100°C).

3. Simmer the soup base

Reduce heat to low (around 180°F / 82°C) and simmer uncovered for 10 minutes to meld flavors.

4. Cook the pasta

Stir in the pasta and beans. Return to a gentle boil, then reduce to a simmer (around 200°F / 93°C). Cook, stirring occasionally, until pasta is al dente, about 8-10 minutes (check package for exact time).

5. Wilt the spinach

Turn off the heat and stir in the spinach. Let it sit for 2 minutes until wilted. Adjust seasoning with salt and pepper.

6. Serve with cheese

Ladle into bowls and top with grated Parmesan. Serve hot.

Delicious Variations

• Add cooked Italian sausage or shredded chicken for extra protein.
• Use orzo or acini di pepe for a different pasta shape.
• Make it creamy by stirring in 1/2 cup heavy cream at the end.

How to Store Soup With Pasta In It

Frequently Asked Questions

If you try this soup, let me know how it turned out in the comments below. Don't forget to share your variations—I'm always curious how you make it your own. Keep your receipts.

Soup With Pasta In It

This hearty one-pot pasta soup is loaded with veggies and protein, ready in 30 minutes for a satisfying weeknight dinner.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 (14.5 oz) can diced tomatoes, undrained
• 6 cups (1.4 L) chicken or vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 cup (120g) small pasta (like ditalini or orzo)
• 1 (15 oz) can cannellini beans, drained and rinsed
• 2 cups (60g) fresh spinach
• 1/4 cup (25g) grated Parmesan cheese, for serving

📋 Instructions

1. 1Sauté the aromatics — Heat olive oil in a large pot over medium heat (350°F / 175°C). Add onion, carrots, celery, and a pinch of salt. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant.
2. 2Add tomatoes and broth — Stir in the diced tomatoes with their juices, broth, oregano, thyme, salt, and pepper. Bring to a boil over high heat (212°F / 100°C).
3. 3Simmer the soup base — Reduce heat to low (around 180°F / 82°C) and simmer uncovered for 10 minutes to meld flavors.
4. 4Cook the pasta — Stir in the pasta and beans. Return to a gentle boil, then reduce to a simmer (around 200°F / 93°C). Cook, stirring occasionally, until pasta is al dente, about 8-10 minutes (check package for exact time).
5. 5Wilt the spinach — Turn off the heat and stir in the spinach. Let it sit for 2 minutes until wilted. Adjust seasoning with salt and pepper.
6. 6Serve with cheese — Ladle into bowls and top with grated Parmesan. Serve hot.

👨‍🍳 Chef's Note: This soup tastes even better the next day as the flavors meld. If you're meal prepping, consider cooking the pasta separately and adding it to each serving to keep it from getting too soft.

Servings: 6

Cuisine: Italian-American

Course: Soup

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Diego Ramirez
Diego covers personal finance and side hustles from the perspective of a former gig worker. He breaks down complex money topics into clear, step-by-step plans that anyone can follow. His focus is on building financial confidence through practical experiments and honest numbers.