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.
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.
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?
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.
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!
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.
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
Looking for other easy dinner ideas? Check out this Cast Iron Lemon Lime Chicken or Chicken and Peaches with Balsamic Reduction.
One Pot Italian Pasta Soup
- 8 ounces spaghetti
- 2 onions chopped
- 6 tomatoes chopped
- 3 garlic cloves chopped
- 3 cups vegetable broth
- 1 teaspoon basil ground
- 2 leaves basil fresh, chopped
- 1 teaspoon thyme dried
- 1 sprig rosemary
- ¼ cup parmesan cheese grated
- 2 T parsley fresh
- salt to taste
- pepper to taste
- 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?
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.
Can you use 8 ounces of any kind of pasta?
Sorry, if you're putting cheese in any soup, it's off limits to me. Please how about some non cheese recipes.
This is delicious without the cheese, too, Jeannette! Just leave it out!