Italian Pasta Soup Recipe

Name: Italian Pasta Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 whole Yellow Onion, Diced; 1 whole Carrot, Peeled, Diced; 2 stalks Celery, Diced; 5 whole Medium Red Potatoes, Diced (or Only Use 4 Large Russet, Peeled And Diced); 1 whole Russet Potato, Peeled And Diced; 3 dashes Worcestershire Sauce; 1 can (300g Or 10 1/2 Oz. Size) Tomato Or Pasta Sauce; 5 cups Water; 1 cup Small Shaped Pasta (I Used Ravioli Al Fromaggio); 10 whole Cherry Tomatoes, Quartered; Salt And Pepper; 1 cup Fresh Basil Leaves; Grated Parmesan To Taste

Servings: persons

2 Tablespoons Olive Oil
1 whole Yellow Onion, Diced
1 whole Carrot, Peeled, Diced
2 stalks Celery, Diced
5 whole Medium Red Potatoes, Diced (or Only Use 4 Large Russet, Peeled And Diced)
1 whole Russet Potato, Peeled And Diced
3 dashes Worcestershire Sauce
1 can (300g Or 10 1/2 Oz. Size) Tomato Or Pasta Sauce
5 cups Water
1 cup Small Shaped Pasta (I Used Ravioli Al Fromaggio)
10 whole Cherry Tomatoes, Quartered
Salt And Pepper
1 cup Fresh Basil Leaves
Grated Parmesan To Taste

1
In a large soup pot, heat the oil over medium high heat. Add the chopped onion, celery, and carrot. Season with salt and pepper and cook for about 5 minutes until the vegetables have softened.
2
Add potatoes and cook until the edges are barely golden brown. Add Worcestershire sauce and stir to combine.
3
Pour in the pasta sauce and rinse can with 1 cup of water and pour in. Pour the rest of the water in. Cook over medium high heat for 45 minutes to 1 hour or until the potatoes are tender and the soup has thickened.
4
Scatter in the pasta and chopped tomatoes and cook for 10 more minutes. Adjust the seasoning and add the fresh basil.
5
Grated some Parmesan over the soup and ladle it up.
6
Best eaten snuggling under blankets on a cold stormy evening.
7
Recipe adapted from Laura in the Kitchen.

567

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 whole Yellow Onion, Diced, 1 whole Carrot, Peeled, Diced, 2 stalks Celery, Diced, and more.

Yes, Italian Pasta Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Pasta Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions