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Horizontal image of two bowls filled with a hearty stew on a brown napkin with metal spoons.

Easy Vegetable Pasta Soup

  • Author: Meghan Yager
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x


Easy vegetable pasta soup is a one-pot meal that’s ideal for quick meal prep, to create weeknight dinners or simple lunches to enjoy throughout the week.


  • 2 28-oz cans diced tomatoes
  • 1/2 cup fresh or frozen corn kernels
  • 3/41 cup fresh or frozen green beans (cut fresh into 2-inch pieces)
  • 3/4 cup frozen or canned carrots (or fresh, peeled and chopped)
  • 1/2 cup canned black-eyed peas or butter beans, rinsed and drained
  • 1 cup peeled and diced Russet potato (about 1 large)
  • 5 cups homemade or low-sodium chicken stock (or vegetable stock)
  • 1 teaspoon dried basil
  • 3/4 cup elbow shaped pasta (about 3 oz)
  • 1/2 tsp salt, plus more to taste
  • 1/2 tsp freshly ground black pepper, plus more to taste


  1. Place all of the vegetables and the chicken stock in a large stock pot over medium heat. Add basil, and stir to combine.
  2. Bring to a boil and let cook until potatoes are tender, about 15-20 minutes.
  3. Add pasta and cook until al dente, about 7 more minutes. Stir in salt and pepper. Taste and season with additional salt and pepper as desired.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegetables

Keywords: vegetable soup, pasta, vegetables