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The Little Kitchen

Quick and easy recipes you can make for your family and friends. Published by Julie Tran Deily

Pantry Vegetable and Pasta Soup

Julie Deily · 75 Comments

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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

Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4 -6 servings

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

Instructions

  • 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.
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Julie of The Little Kitchen

Hi, I'm Julie!

Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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    2. Sarah says

      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

    5. Jenny says

      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

    11. Denise Darcel Shook says

      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

    26. Erin @ Texanerin Baking says

      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

    45. sally @ sallys baking addiction says

      i’ve never added potato flakes to soup before… and I don’t know why! I think it’s fantastic, Julie. Such a wonderful idea to bring creaminess/flavor to the finished soup. you make vegetable soup look SO darn delicious – I want some for breakfast. 🙂

      Reply

    46. Christine says

      …and guess what I’ll be making over the weekend! Your keeping me inspired (and hubs happy I might add) 🙂

      I love hearty filling soups! I can’t do the Cesar salad (allergic to anchovies) unless someone knows of one with the flavor minus the lil fishies 😉

      and the potato flakes added as a thickener – never would have ever thought to do that~ Thanks for the useful tip!

      Reply

    49. katie says

      Julie, this soup looks awesome! I make a pantry soup every now and then when I want soup but don’t always have everything I need. I love the idea of adding potato flakes!!

      Reply

    53. Maria Tadic says

      This looks like a fun recipe – I never knew you could use potato flakes to thicken up a soup. That’s a really great tip. I always mashed up white beans to thicken stuff. But I’m definitely going to have to try this out! Thanks!

      Reply

    54. Christine (Cook the Story) says

      This is absolutely my favorite kind of soup. Somehow, what you have on hand always manages to work together. Interesting about thickening the soup with potato flakes. I’ve never used them for that but have found them to be a superb crust for pan-friend fish (that’s my mom’s tip!).

      Reply

    57. Meagan @ Scarletta Bakes says

      This soup is so purty, Julie! And it looks delicious. I love soups and dishes that are kind of ‘pantry clearing’ in nature… I feel like I’m eating something delicious and keeping my kitchen cabinets fresh all at once!! 🙂

      Reply

    64. Cookbook Queen says

      Love recipes like this that use a little bit of everything you have on hand!! Unfortunately, I need a recipe because I completely suck at making up soups on my own. So…it’s basically a really good thing that you exist to figure it out for dummies like me 🙂

      Reply

    69. megan @ whatmegansmaking says

      This looks like my kind of soup! I never thought to put potato flakes in soup, but I have thickened baked potato soup with mashed potatoes, so it makes sense! yum, this one has been pinned and is on the menu for sometime really soon! 🙂

      Reply

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