Ingredients
Scale
- 1 cup macaroni pasta
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup spinach (optional)
- Grated Parmesan cheese for garnish (optional)
Instructions
Cook the Macaroni:
- In a large pot, cook macaroni according to package instructions until al dente. Drain and set aside.
Sauté the Vegetables:
- In the same pot, heat olive oil over medium heat.
- Add chopped onions and sauté until soft.
- Stir in minced garlic, diced carrots, and celery. Cook for about 5 minutes until vegetables are slightly tender.
Combine Ingredients:
- Add the can of diced tomatoes (including juices) to the pot.
- Pour in vegetable or chicken broth.
- Stir in dried basil, oregano, salt, and pepper.
Simmer the Soup:
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Allow the soup to simmer for about 15-20 minutes until the vegetables are tender.
Add the Macaroni and Spinach:
- Stir in the cooked macaroni.
- If using, add spinach and let it wilt in the hot broth.
Serve and Garnish:
- Ladle the hot macaroni soup into bowls.
- Garnish with grated Parmesan cheese, if desired.
Notes
- You can use any small pasta shape, such as ditalini or small shells, if you don’t have macaroni.
- For added protein, consider adding cooked chicken, beans, or tofu.
- Adjust the consistency by adding more broth if you prefer a thinner soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg