Skip to content

Vegie pasta soup

2.5 serves of vegetables in each serve
Veg Pasta Soup

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 6

2.5 serves of vegetables per serve

Diet and Allergies:

, ,


1 tbsp olive oil
1 large brown onion, diced
1 tsp dried Italian herbs
2 garlic cloves, crushed
3 medium potatoes, peeled & diced
2 carrots, diced
2 celery sticks, diced
1 large zucchini, halved, cut diagonally 1cm thick
1.5L reduced-salt  vegetable stock
1 cup pasta, preferably wholemeal


Heat oil in a large saucepan over medium heat. Add the onion and herbs and cook for 3 minutes until it starts to soften. Add the garlic and cook for 1 minute.

Add the vegetables and stir through. Stir in the stock, bring to the boil and reduce heat to low. Simmer uncovered for 10 minutes. Add pasta and cook for approximately 10 minutes or until the vegetables are soft and the pasta is cooked through. Add more water if required.


  • Send leftovers to school in a thermos.
  • If you have difficulty in finding pasta, try making the recipe with pearl barley, pearl couscous, rice noddles or buckwheat noodles.


Share recipe:

You might also like:

Super crispy chicken fingers arranged on baking paper in a rectangle dish topped with two lemon wedges and parsley leaves served on a white cutting board with a lemon wedge on the side.

Super crispy chicken fingers

Thai chicken meatballs on a bed of fresh Asian salad served on a large white plate with dipping sauce, cutlery and cloth napkin on the side.

Thai chicken meatballs

Three chicken fajita roll-ups served on a white cutting board with a small bowl of sauced on the side. A glass jar of milk with a straw and brown paper napkins are in the background.

Chicken fajita roll-ups