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Pantry Vegetable and Pasta Soup

The other day I wanted soup again. Last week I made Kiersten’s Creamy Wild Rice & Mushroom Soup and it was sooo good! You need to make it. But this time I didn’t have all of the ingredients so I set off to my pantry to see what I did have. So hence the name pantry soup! Clean out the pantry and see what veggies I had in my fridge. I used fresh tomatoes because I didn’t have canned diced tomatoes.

And…I found potato flakes from Idahoan Foods in my pantry. When I went to Idaho last year, we visited the Idahoan Foods processing plant and saw that REAL potatoes goes into those potato flakes. And I swear I remember someone talking about thickening soups with it. Sooo I wanted to try it! And it came out beautifully…and I never told Curtis. Hehe

Get all of your veggies chopped up, your mise en place. It takes a little bit to chop everything up but so worth it to do it all ahead of time and I sort it out by the groupings/orderings I add it into the pot.

In my French oven, I heated the olive oil and then cooked the onions, celery and carrots for about 8 minutes.

Then I dropped in the tomatoes and garlic – this picture above is after cooking those down and then adding the parsley, oregano and beans.

I love pasta with just butter, pepper and parmesan cheese. I can eat it all day. So I thought I’d mix this up for the pasta that goes into the soup!

And this soup is so good as leftovers!

I had this for dinner with grilled caesar salad and bread…perfect! I love the complexity of flavor the potato flakes added to the soup. So good and when I make this again, I’ll probably sub out different veggies for what I have in my pantry! Hope this inspires you to use what you have in your pantry!

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Pantry Vegetable and Pasta Soup

Yield: 4-6 servings

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour 5 minutes

Ingredients:

2 Tablespoons olive oil
3 large carrots, diced
2 celery stalks, diced
1 medium onion, diced
3 garlic cloves, minced
2 medium tomatoes, diced
salt & pepper
1 15-ounce can cannellini beans, rinsed and drained
3 Tablespoons fresh Italian parsley, chopped
1 teaspoon dried oregano
2 15-ounce cans low sodium chicken or vegetable broth (or 4 cups)
2 1/2 Tablespoons Idahoan Buttery Homestyle Mashed Potatoes (potato flakes, optional)
8 ounces seashell pasta
1 1/2 Tablespoons salted butter
2 Tablespoons freshly grated Parmesan cheese (and additional for soup garnish)

Directions:

Heat olive oil in your French oven or large stock pot on medium high heat for 2 minutes. Add carrots, celery, onions, salt and pepper and cook until softened, about 5 to 8 minutes. Add garlic and tomatoes and cook until tomatoes are broken down, about 5 to 8 minutes.

Add beans, 1 Tablespoon parsley and the oregano. Mix thoroughly with a rubber spatula or wooden spoon and then add chicken broth. Mix again and increase heat to high. Bring to boil and then add potato flakes (optional). Reduce heat and bring to a simmer for about 15 to 20 minutes.

While the soup is simmer, boil pasta but set the timer to about 2 minutes less than the instructions on the package. Drain pasta once it's done cooking and then add butter, pepper and parmesan cheese.

Serve soup with pasta and top with remaining pasta and parmesan cheese.

From The Little Kitchen


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71 Responses to “Pantry Vegetable and Pasta Soup”

  1. 41
    Mumseword — January 21, 2013 @ 2:56 am

    what a cheer me up looking soup!

    [Reply]

  2. 42
    Shell Fruscione — January 21, 2013 @ 4:25 am

    Yum! That soup looks awesome. &We totally do butter & parm on pasta sometimes too- I grew up eating it & it’s comfort food to me now.

    [Reply]

  3. 43
    Jenny @ BAKE — January 21, 2013 @ 5:23 am

    This soup looks so good! it’s all I want now in this chilly office!

    [Reply]

  4. 44
    Erin @ Texanerin Baking — January 21, 2013 @ 2:37 pm

    This looks fantastic for a cold winter day! It was so cold today that I actually ran home from the train station just now. I might do this every time it’s below freezing…

    Now if I only liked soup! Or vegetables. Me being me, I had a hot chocolate with Bailey’s. So healthy, ;)

    I love the page redesign! It’s so lively and welcoming.

    [Reply]

  5. 45
    Sydney @ Crepes of Wrath — January 21, 2013 @ 4:24 pm

    I saw this on Instagram the other day and I’m glad you posted the recipe! This is one of those dishes that I’d freeze and go back for on a busy weeknight.

    [Reply]

  6. 46
    Jennifer The Quirky Momma — January 21, 2013 @ 8:14 pm

    Man oh man, that looks great!

    [Reply]

  7. 47
    Linda | The Urban Mrs — January 21, 2013 @ 9:11 pm

    Slurp! I love having soup, esp. in this cold weather. Looking good! and I love seeing your new pic, too.

    [Reply]

  8. 48
    HilLesha — January 21, 2013 @ 10:25 pm

    I love vegetable soup. Perfect for anytime!

    [Reply]

  9. 49
    addie | culicurious — January 22, 2013 @ 4:30 pm

    Yum, I can taste this right now. :) Sometimes things inspired by cleaning out the pantry can be the best dishes! This one’s a winner!

    [Reply]

  10. 50
    Jennifer H — January 22, 2013 @ 6:42 pm

    that looks good!

    [Reply]

  11. 51
    Dorothy — January 23, 2013 @ 3:11 am

    A vegetable sooup is awesome for rainy season or anytime!

    [Reply]

  12. 52
    shelly (cookies and cups) — January 23, 2013 @ 8:11 am

    I totally need to make this! It’s like 6° here right now, so soup sounds perfect!

    [Reply]

  13. 53
    Maryann — January 23, 2013 @ 8:29 am

    that looks great for a cold day!

    [Reply]

  14. 54
    Jen @ Savory Simple — January 23, 2013 @ 9:58 am

    perfection!

    [Reply]

  15. 55
    a farmer in the dell — January 23, 2013 @ 11:44 am

    I would love a bowl of this soup right now! It is SO cold and grey here today. Yuk. This sure looks warm and comforting!

    [Reply]

  16. 56
    Kelli @ The Corner Kitchen — January 23, 2013 @ 1:46 pm

    Yum!! This is perfect for the cold weather we’re having right now.

    [Reply]

  17. 57
    Angie — January 23, 2013 @ 4:59 pm

    This is what I need to make to make this week. It’s practically like a free meal since all the ingredients are on hand, i love it!

    [Reply]

  18. 58
    Liz @ A Nut in a Nutshell — January 23, 2013 @ 8:17 pm

    Yes, yes, yes I will eat the entire pot myself! Mmmmmm

    [Reply]

  19. 59
    Denise Darcel Shook — January 24, 2013 @ 3:05 am

    I made this for supper tonight and it was delicious. It is 7 degrees here today and this was perfect and warmed us up. Great receipe and directions. Thanks

    [Reply]

  20. 60
    Aggie — January 24, 2013 @ 9:37 am

    I’m in such a soup mood lately Julie, it’s all I want to eat! This looks delicious!

    [Reply]

  21. 61
    Eileen Lorich — January 24, 2013 @ 5:21 pm

    can’t wait to look in my pantry !!

    [Reply]

  22. 62
    Rachael (Fuji Mama) — January 24, 2013 @ 5:38 pm

    You’re not going crazy, because I remember talking about thickening soups with the potato flakes too!! This looks SO good. It’s a total soup day today too. Mmmm…must make this ASAP!

    [Reply]

  23. 63
    Carla @ Carlas Confections — January 25, 2013 @ 12:23 pm

    That is one of my favorite ways to make pasta too! So simple and perfect! This soup looks oh so amazing!!!

    [Reply]

  24. 64
    Marlene — January 29, 2013 @ 5:46 pm

    Are the canned beans drained or not?

    [Reply]

    • Julie Deily replied: January 29th, 2013 @ 5:47 pm

      Hi Marlene, yes they are drained and rinsed. Sorry about that! I’ll modify it right now.

      [Reply]

  25. 65
    Jenny — February 13, 2013 @ 11:15 am

    Made this and LOVED it!!! Tastes even better the second day! I ended up making a double batch and then storing the pasta separate from the soup and then combining them upon serving. Will definitely be making this in the future! Maybe adding more beans next time :)

    [Reply]

  26. 66
    edna klein — February 24, 2013 @ 12:12 pm

    want to try this soup as I love soups but onee question can this be made in a crock/slowcookerpot?thank you

    [Reply]

  27. 67
    edna klein — February 24, 2013 @ 12:21 pm

    want to try this soup as I love soups but one question can this be made in a crock/slowcookerpot?thank you

    [Reply]

  28. Pingback: Food Bloggers in Idaho

  29. 68
    Sarah — February 22, 2014 @ 12:35 pm

    This is delish! I made a few changes because of what I had on hand. I used 7 cups veggie broth to keep it vegan, navy beans instead of cannellini, a can of Hunts roasted diced tomatoes instead of fresh, and added the butter and shells directly to the soup. Everything else was the same! I had never added potato flakes to a soup before. I think that will be a regular addition from now on. Thanks for a delicious recipe! I’ll be adding this to my fall/winter recipe box! <3

    [Reply]

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