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One Pot Italian Pasta Soup Easy Weeknight Supper

You are in for a treat with this one-pot Italian pasta soup recipe. I’m always in need of easy weeknight supper ideas, and I’m betting you do, too.

Creamy tomato pasta soup with fresh basil in a white bowl.
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This would be amazing alongside these easy Italian Stromboli crescent rolls or this Rosemary Garlic bread for dipping. So good.

To be honest, I have a habit of thinking too big. Don’t get me wrong; thinking big is awesome! But when it comes to being able to pull together an elaborate meal on a busy weeknight? Not so much.

However, this Baked Feta Pasta is one of the easiest dishes you’ll ever make and it’s SO scrumptious!

But…what usually happens when I make big plans for cooking during the week is that we end up going out.

My husband travels a lot and eats out at fancy restaurants on a pretty regular basis, so I try to compete with that when he’s home.

Trying too hard leaves me feeling defeated. We end up ordering take-out or heading to the nearest restaurant because I just don’t have the energy to do anything time-consuming.

Can you relate? I’ve decided it’s best to leave those dinners for the weekend.

For a busy school night, this one-pot Italian pasta soup fits the bill (and my life) perfectly. It’s quick, delicious, and the clean-up is easy, too.

Serve with a side salad and a loaf of crusty Italian bread.

This is one of my favorite dishes to make on busy nights. It’s filling and packed with flavor.

And one pot? Yes, please! I think you’ll like this one pot Hobo Stew, too.

You are in for a treat with this One Pot Italian Pasta Soup recipe. I need easy weeknight supper ideas, and I'm betting you do, too.

How to Make Pasta Soup

In a soup pot, bring the vegetable broth to a boil.

Add the rosemary sprig, ground basil, fresh basil leaves, spaghetti, salt, and pepper.

Cook according to package directions on spaghetti.

While waiting, add the onions, tomatoes, thyme, and garlic to a food processor. Pulse until well combined.

When pasta is al dente, discard the basil leaves and rosemary sprig and incorporate the tomato sauce from the food processor. Add in the parmesan cheese and stir well.

Divide into bowls, top with the fresh parsley. Serve and enjoy. How easy is that?

You are in for a treat with this One Pot Italian Pasta Soup recipe. I need easy weeknight supper ideas, and I'm betting you do, too.

What Pasta Can You Use In This Soup?

I used spaghetti noodles in my pasta soup, but you can use any kind of pasta. The beauty of this recipe is that it is so versatile. Bowtie pasta and macaroni pasta are also delicious in soup.

Here’s another list of hearty soup recipes that will make your life easier on busy evenings.

Gluten-Free Option

With so many people having issues with gluten, you’ll find several brands of gluten-free pasta on grocery store shelves.

Zoodles are also a great option when you want to avoid pasta. Ready-made now in the produce aisle in most grocery stores, zoodles add fantastic flavor as well as fiber to this soup.

If you’d rather save the extra money you’re spending on convenience, pick up a Spiralizer for making zoodles. This one also makes crinkle-cut fries and so much more. I love zucchini noodles!

Top Tip

Add the rind (about 1 inch) of the parmesan cheese to the soup towards the end of cooking. Always take out parmesan rinds before serving.

Never toss that rind when you get to the end of the parmesan! You’ll want to use it to make sausage kale white bean soup.

To save time, you could add this spaghetti sauce seasoning instead of the herbs we’ve suggested. Make a batch and you’ll have it when you need it.

What to serve with Pasta Soup

Serve this soup with a side salad and a loaf of crunchy bread, or maybe a basket of Cheddar Bay Biscuits!

More Easy Dinner Ideas

One Pan Honey Garlic Chicken

Creamy tomato pasta soup with fresh basil in a white bowl.

One Pot Italian Pasta Soup

A delicious tomato based soup that's so easy to make.
5 from 3 votes
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Course: Dinner
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 303kcal

Ingredients

  • 8 ounces spaghetti
  • 2 onions chopped
  • 6 tomatoes chopped
  • 3 garlic cloves chopped
  • 3 cups vegetable broth
  • 1 tsp basil ground
  • 2 leaves basil fresh, chopped
  • 1 tsp thyme dried
  • 1 sprig rosemary
  • 1/4 cup parmesan cheese grated
  • 2 T parsley fresh
  • salt to taste
  • pepper to taste

Instructions

  • In a pot bring the vegetable broth to a boil, add the rosemary sprig, ground basil, fresh basil leaves, spaghetti, salt, and pepper.
  • Cook according to package directions on spaghetti.
  • While waiting, add the onions, tomatoes, thyme, and garlic to a food processor. Pulse until well combined.
  • When al dente, discard the basil leaves and rosemary sprig and incorporate the tomato sauce from the food processor.
  • Add in the parmesan cheese and stir well.
  • Divide into bowls, top with the fresh parsley. Serve and enjoy. How easy is that?

Nutrition

Calories: 303kcal | Carbohydrates: 58g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 821mg | Potassium: 664mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2134IU | Vitamin C: 33mg | Calcium: 124mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @kastilwell or tag #FFFP!

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5 from 3 votes (3 ratings without comment)

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4 Comments

  1. Your recipe calls for 2 basil leaves…do you mean bay leaves? There is no mention of where they go in the recipe but you mention discarding them from the cooked pasta, so I assume you add them with the rosemary and ground basil to the broth.

  2. Sorry, if you’re putting cheese in any soup, it’s off limits to me. Please how about some non cheese recipes.