Veggie Mac Soup Recipe

This Veggie Mac Soup recipe is a game-changer! Forget bland vegetable soups – this one bursts with fresh, vibrant flavor. Easy to make in just 30 minutes, it's packed with veggies and hearty pasta, creating a wholesome and satisfying meal. The clean taste avoids heavy tomato overtones, offering a light yet flavorful experience perfect for a weeknight dinner or a healthy lunch. Get ready to discover your new favorite soup!

Prep Time 10 mins
Cook Time 30 mins
Calories 138.7 kcal
Protein 15g
Rating 4.4 (5 Reviews)
Veggie Mac Soup 83

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Veggie Mac Soup

  • 4 cups vegetable broth
  • Not specified in recipe.
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • Not specified in recipe.
  • Not specified in recipe.
  • pepper, to taste
  • 2 cloves garlic, minced
  • 1 cup elbow macaroni
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped zucchini
  • 1 teaspoon dried oregano
  • salt, to taste
  • fresh parsley, for garnish (optional)

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How to Make Veggie Mac Soup

  1. Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook until softened, about 5 minutes.
  2. Add 4 cups vegetable broth, 1 (14.5 ounce) can diced tomatoes, undrained, 1 cup chopped carrots, 1 cup chopped celery, 1 cup chopped zucchini, and 1 teaspoon dried oregano. Bring to a boil.
  3. Stir in 1 cup elbow macaroni.
  4. Reduce heat to low, cover, and simmer for 15-20 minutes, or until pasta is tender and vegetables are cooked through.
  5. Season with salt and pepper to taste. Garnish with fresh parsley (optional) before serving.

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

15g

Fat

2g

Carbs

8g