Vegetable Macaroni Soup Recipe – Italian Seasoned & Easy

Last Updated on 2 months by Neha Deshmukh

Vegetable Macaroni Soup Recipe – Italian Seasoned & Easy

Introduction

There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when it’s packed with veggies and has that lovely, familiar Italian flavour. I first made this Vegetable Macaroni Soup on a particularly chilly evening, and it instantly became a family favourite. It’s quick, easy, and honestly, feels like a hug in a bowl! Perfect for a light lunch, a cozy dinner, or when you’re just craving something wholesome.

Why You’ll Love This Recipe

This isn’t your average soup! It’s a delightful blend of tender pasta, colourful vegetables, and a fragrant Italian seasoning that will transport your tastebuds. It’s ready in under 10 minutes (thanks to the pressure cooker!), making it ideal for busy weeknights. Plus, it’s a fantastic way to sneak in extra veggies – even the picky eaters won’t suspect a thing!

Ingredients

Here’s what you’ll need to create this comforting soup:

• 2.5 cups water (approximately 600ml)
• 1 veggie stock cube
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 0.25 teaspoon ground black pepper
• 2 garlic cloves, minced
• 1 medium onion, finely chopped
• 1 tomato, diced
• 1 carrot, diced
• 1 potato, diced
• 0.25 cup chopped green beans
• 0.25 cup corn (fresh or frozen)
• 0.25 cup fresh green peas (or frozen)
• 0.5 cup macaroni pasta (approximately 75g)
• 1 tablespoon butter
• 3 tablespoons Parmesan cheese, grated (for garnish)

Ingredient Notes

Let’s talk ingredients! Using a veggie stock cube is a total game-changer for a quick flavour base. Don’t have one? You can use 2.5 cups of vegetable broth instead. The Italian seasoning blend is key here – it brings all those classic Mediterranean flavours together. I love using a mix of dried oregano, basil, rosemary, and thyme. Feel free to adjust the amounts to your liking!

And don’t be afraid to get creative with the vegetables. I’ve used a mix of fresh and frozen for convenience, but you can use whatever you have on hand. Frozen peas and corn work wonderfully, and a bag of mixed frozen vegetables is a great shortcut too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a pressure pan, bring the water to a boil. Add the veggie stock cube, salt, Italian seasoning, and black pepper. Stir until the stock cube is completely dissolved.
2. Now, add the minced garlic, chopped onion, diced tomato, carrot, potato, green beans, corn, peas, and macaroni pasta to the boiling stock. Give it a good stir to combine everything.
3. Pressure cook for 2 whistles (about 5 minutes). If you’re using a stovetop, simply simmer covered for around 20 minutes, or until the pasta is tender.
4. Once the pressure has released, carefully open the cooker and stir in the butter until it’s melted and beautifully incorporated.
5. Serve hot in bowls, and don’t forget a generous sprinkle of Parmesan cheese!

Expert Tips

• Don’t overcook the pasta! It will continue to soften in the hot soup.
• For a richer flavour, sauté the onions and garlic in a little butter before adding them to the soup.
• If the soup is too thick, add a little more water. If it’s too thin, simmer uncovered for a few minutes to allow it to reduce.

Variations

• Vegan Adaptation: Swap the butter for olive oil and omit the Parmesan cheese. A sprinkle of nutritional yeast can add a cheesy flavour!
• Gluten-Free Adaptation: Simply use gluten-free macaroni pasta. There are some great options available now!
• Spice Level Adjustment: Add a pinch of red pepper flakes to the soup for a little kick. My friend, Priya, loves adding a finely chopped green chilli!
• Festival Adaptation: This soup is perfect comfort food for cooler months or festive gatherings. Serve it as a starter before a larger meal, or enjoy it as a light and warming lunch.

Serving Suggestions

This soup is delicious on its own, but it also pairs well with a side of crusty bread for dipping. A simple green salad adds a fresh contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The pasta will absorb some of the liquid as it sits, so you may need to add a little water when reheating.

FAQs

Is this soup suitable for kids?

Absolutely! It’s a great way to get kids to eat their veggies. You can even blend a portion of the soup for a smoother texture if your little one prefers.

Can I use different vegetables in this soup?

Definitely! Feel free to substitute any of the vegetables with your favourites. Zucchini, bell peppers, or spinach would all be delicious additions.

Can I make this soup ahead of time?

You can prepare the soup up to the point of adding the pasta, then store it in the refrigerator for up to 24 hours. Add the pasta just before serving.

What is the best type of pasta to use?

Macaroni is classic, but you can also use other small pasta shapes like ditalini or shells.

Can I adjust the thickness of the soup?

Yes! Add more water for a thinner soup, or simmer uncovered for a thicker consistency.