30+ Quick and Simple Pasta Soup Recipes for Busy Nights

Pasta soup recipes are the epitome of comfort food—warm, hearty, and satisfying in every spoonful. Whether you’re looking to cozy up on a chilly day, feed a hungry crowd, or simply enjoy a nutritious meal, pasta soups offer the perfect balance of flavors, textures, and nourishment.

With the versatility of pasta and the richness of broth, you can create an endless variety of soups, from creamy and indulgent to light and refreshing.

In this collection of 30+ pasta soup recipes, you’ll find a wide range of options to suit every taste, dietary need, and occasion.

From traditional Italian-inspired dishes to creative new twists, these soups will quickly become staples in your kitchen. So grab your soup pot and get ready to explore some delicious pasta soup options that will keep you coming back for more!

30+ Quick and Simple Pasta Soup Recipes for Busy Nights

No matter the season or your mood, pasta soups make for a delicious, versatile, and comforting meal that can be easily customized to suit any palate.

With the 30+ recipes shared in this article, you’ll never run out of ideas for creating the perfect bowl of soup. These hearty meals are perfect for everything from quick weeknight dinners to elegant weekend gatherings.

So, take a few minutes to try one (or more!) of these recipes, and discover just how enjoyable and easy it is to make your own homemade pasta soup.

With fresh ingredients, flavorful broths, and comforting pasta, each recipe promises a satisfying meal that will leave everyone asking for seconds.

Creamy Chicken Alfredo Pasta Soup

This creamy chicken alfredo pasta soup is a comforting and hearty dish that combines the rich flavors of creamy alfredo sauce with tender chicken and pasta in a delicious broth. Perfect for chilly evenings or when you crave a filling meal, it offers all the indulgence of a classic pasta dish in a soup format.

Ingredients:

• 1 lb chicken breast, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup grated parmesan cheese
• 1 cup uncooked fettuccine or rotini pasta
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced chicken breast, season with salt and pepper, and cook until browned and cooked through (about 5-7 minutes). Remove chicken and set aside.
2. In the same pot, sauté onions and garlic until soft and fragrant, about 3 minutes.
3. Add chicken broth, heavy cream, and whole milk to the pot. Stir in the uncooked pasta and bring to a simmer. Cook until the pasta is tender, about 8-10 minutes.
4. Once the pasta is cooked, return the chicken to the pot and stir in the parmesan cheese. Continue to cook for an additional 2-3 minutes until the cheese is melted and the soup has thickened.
5. Adjust seasoning with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley.

This creamy chicken alfredo pasta soup is a perfect meal for those who love indulgent, creamy pasta dishes but crave the warmth and comfort of a soup. The combination of rich alfredo sauce, tender chicken, and pasta creates a deliciously filling dish that’s ideal for any occasion. Whether you’re serving it for a family dinner or a cozy night in, this recipe will become a fast favorite for anyone who enjoys creamy pasta-based soups.

Italian Wedding Soup with Pasta

Italian wedding soup is a timeless classic, known for its light and flavorful broth, combined with tender meatballs, vegetables, and small pasta. It’s a balanced and satisfying dish that brings the heartiness of meatballs and the freshness of greens together in one delightful bowl. Ideal for a nutritious meal that’s also comforting.

Ingredients:

• 1/2 lb ground beef
• 1/2 lb ground pork
• 1/4 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cups chicken broth
• 1 cup spinach or escarole, chopped
• 1 cup small pasta (orzo, acini di pepe)
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a bowl, combine ground beef, ground pork, breadcrumbs, grated parmesan, egg, garlic, and a pinch of salt and pepper. Mix until fully combined. Roll the mixture into small meatballs, about 1-inch in size.
2. Heat olive oil in a large pot over medium heat. Add the meatballs in batches and brown them on all sides. Remove and set aside.
3. In the same pot, add chopped onion and cook until softened, about 3-4 minutes. Add chicken broth, oregano, and bring to a simmer.
4. Return the meatballs to the pot and cook for about 10 minutes, or until they are fully cooked through.
5. Add chopped spinach (or escarole) and pasta to the soup. Simmer until the pasta is al dente and the greens have wilted, about 5-7 minutes.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Serve hot, garnished with extra parmesan cheese if desired.

This Italian wedding soup with pasta brings together the perfect balance of savory meatballs, tender pasta, and fresh greens, making it a wholesome and comforting choice for any meal. The rich, flavorful broth complements the lightness of the vegetables and pasta, while the homemade meatballs offer a delicious burst of flavor. This recipe is easy to make and a wonderful option for those seeking a hearty yet healthy soup that the whole family will love.

Spicy Sausage and Kale Pasta Soup

Spicy sausage and kale pasta soup is a bold, flavorful dish that combines the heat of spicy Italian sausage with the earthy greens of kale and the comfort of pasta in a savory broth. The spice from the sausage perfectly complements the texture of the kale, while the pasta rounds out the dish with a satisfying bite. Perfect for those who enjoy a bit of heat in their soups.

Ingredients:

• 1 lb spicy Italian sausage (or mild for less heat), casing removed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup diced tomatoes (canned or fresh)
• 2 cups kale, chopped
• 1 cup uncooked pasta (penne, fusilli, or farfalle)
• 1 tablespoon olive oil
• 1 teaspoon crushed red pepper flakes (optional, for extra heat)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through (about 7-8 minutes). Remove excess fat if necessary.
2. Add chopped onion and garlic to the pot and sauté for 3 minutes until fragrant and softened.
3. Pour in chicken broth and diced tomatoes. Bring the mixture to a simmer and cook for 5 minutes.
4. Add the uncooked pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente.
5. Once the pasta is cooked, stir in the chopped kale and cook for another 2-3 minutes until the kale has wilted.
6. Season with crushed red pepper flakes (for extra heat), salt, and pepper to taste.
7. Serve hot with a sprinkle of parmesan cheese, if desired.

This spicy sausage and kale pasta soup is the ideal dish for those who love a bit of heat in their meals. The spicy sausage brings a bold flavor that pairs wonderfully with the earthy kale, and the pasta makes it a satisfying, filling soup. Whether you enjoy a mild kick or prefer something spicier, this soup is versatile and can be adjusted to fit your preferences. With its rich flavors and hearty ingredients, this soup is sure to become a favorite on your weeknight dinner rotation.

Tomato Basil Pasta Soup

Tomato basil pasta soup is a comforting, refreshing dish that combines the sweetness of tomatoes, the aromatic flavor of fresh basil, and the hearty texture of pasta in a savory broth. This soup is not only delicious but also light enough to enjoy year-round. It’s a fantastic option for lunch or dinner and pairs perfectly with a slice of crusty bread.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 (28-ounce) can crushed tomatoes
• 1 cup small pasta (such as ditalini or elbow macaroni)
• 1/2 cup fresh basil leaves, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parmesan cheese (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking until softened, about 3-4 minutes.
2. Pour in the vegetable broth and crushed tomatoes. Stir in dried oregano and bring the mixture to a simmer.
3. Add the pasta to the soup and cook according to package directions until al dente, usually about 8-10 minutes.
4. Stir in the fresh chopped basil and cook for another minute, allowing the basil to infuse the soup with its aromatic flavor.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with freshly grated parmesan cheese.

Tomato basil pasta soup is a simple yet flavorful dish that brings the classic flavors of a tomato-basil combination to life in soup form. The pasta adds texture and heartiness, while the fresh basil brightens the soup with a vibrant, aromatic punch. This soup is perfect for a cozy meal, especially when paired with crusty bread for dipping. It’s light, comforting, and full of flavor—an ideal dish for a quick and satisfying weeknight dinner.

Beef and Vegetable Pasta Soup

Beef and vegetable pasta soup is a wholesome, hearty meal packed with tender beef, colorful vegetables, and small pasta in a savory broth. It’s a filling and nutritious option for the whole family, offering a variety of flavors and textures in every spoonful. This soup is perfect for busy weeknights when you want something comforting, yet easy to prepare.

Ingredients:

• 1 lb ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 1 cup green beans, chopped
• 1 cup zucchini, diced
• 4 cups beef broth
• 1 cup small pasta (e.g., shell pasta or elbow macaroni)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. In a large pot, heat a little olive oil over medium heat. Add ground beef and cook, breaking it up as it browns. Once browned, drain any excess fat.
2. Add chopped onion and garlic to the pot, cooking for about 3-4 minutes until softened.
3. Stir in the carrots, green beans, and zucchini, cooking for another 3 minutes.
4. Pour in the beef broth and bring the soup to a simmer. Add dried thyme, salt, and pepper, and continue to simmer for about 10 minutes.
5. Add the pasta and cook until al dente, usually 8-10 minutes.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with freshly chopped parsley.

Beef and vegetable pasta soup is a satisfying and wholesome meal that’s perfect for both kids and adults alike. The tender ground beef adds richness to the soup, while the colorful vegetables provide vitamins and texture. The pasta rounds it all out, making each bite filling and flavorful. This recipe is great for meal prep and can be easily adjusted to fit your favorite vegetables. Whether you’re looking for something to serve on a cold day or just need a one-pot meal, this soup will check all the boxes.

Lemon Chicken Orzo Soup

Lemon chicken orzo soup is a bright, zesty, and comforting dish that combines the mild flavors of chicken with the refreshing tang of lemon. The small orzo pasta adds a tender bite, and the broth is light yet flavorful. Perfect for spring or whenever you need a burst of fresh flavors in your soup, this dish is a go-to for light yet satisfying meals.

Ingredients:

• 1 lb boneless, skinless chicken breast, cooked and shredded
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup orzo pasta
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest
• 2 cups spinach, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until softened, about 3 minutes.
2. Pour in the chicken broth and bring the soup to a simmer.
3. Add the orzo pasta and cook until al dente, about 8-10 minutes.
4. Stir in the shredded chicken, lemon juice, and lemon zest. Continue to simmer for 5 more minutes to allow the flavors to meld together.
5. Add the chopped spinach and cook until wilted, about 2 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

Lemon chicken orzo soup is a bright and refreshing soup that combines the heartiness of chicken and orzo with the fresh tang of lemon. The lemon juice and zest bring a vibrant twist that makes this soup feel light yet comforting, perfect for any time of year. The spinach adds a healthy green touch, and the tender orzo pasta provides a satisfying texture. Whether you’re in need of a revitalizing soup or something light for lunch or dinner, this recipe is an excellent choice to enjoy a burst of fresh flavors in every spoonful.

Chicken Tortilla Pasta Soup

Chicken tortilla pasta soup combines the classic flavors of chicken tortilla soup with the satisfying texture of pasta. With a zesty broth, seasoned chicken, and crunchy tortilla strips, this soup brings the best of Mexican-inspired flavors into a hearty, pasta-based dish. It’s perfect for a family dinner and offers a warm, comforting meal that’s both filling and flavorful.

Ingredients:

• 1 lb boneless, skinless chicken breast, cooked and shredded
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (10 oz) can diced tomatoes with green chilies
• 4 cups chicken broth
• 1 cup uncooked pasta (such as elbow macaroni or rotini)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 cup corn kernels (frozen or fresh)
• 1/2 cup cilantro, chopped (for garnish)
• Tortilla chips or strips (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened, about 3 minutes.
2. Stir in the cumin, chili powder, and paprika, cooking for another minute to bring out the spices.
3. Add the chicken broth, diced tomatoes with green chilies, and bring the mixture to a simmer.
4. Stir in the uncooked pasta and cook until al dente, about 8-10 minutes.
5. Add the shredded chicken and corn, cooking for an additional 5 minutes to heat through.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Serve hot, garnished with cilantro and tortilla strips.

Chicken tortilla pasta soup offers a delightful fusion of flavors, mixing the comfort of pasta with the bold, spicy elements of a traditional chicken tortilla soup. The pasta adds heartiness to the soup, while the shredded chicken and sweet corn balance the spiciness of the broth. Topping it with crispy tortilla strips gives it that extra crunch, creating a well-rounded and satisfying dish. Perfect for cooler nights or when you crave something filling yet full of flavor, this soup will quickly become a go-to comfort food.

Spinach and White Bean Pasta Soup

Spinach and white bean pasta soup is a wholesome, nutritious dish that combines the earthiness of spinach with the creamy texture of white beans. With pasta added for extra substance, this soup is rich in protein and fiber, making it both filling and healthy. It’s a light yet satisfying option for a quick lunch or dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 (15 oz) can white beans, drained and rinsed (such as cannellini or great northern)
• 1 cup uncooked small pasta (like ditalini or orzo)
• 4 cups fresh spinach, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parmesan cheese (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the vegetable broth, white beans, thyme, and basil to the pot. Stir and bring the mixture to a simmer.
3. Add the pasta and cook according to the package instructions, about 8-10 minutes, until al dente.
4. Stir in the chopped spinach and cook for an additional 2-3 minutes, allowing the spinach to wilt.
5. Season the soup with salt and pepper to taste.
6. Serve hot, garnished with freshly grated parmesan cheese.

Spinach and white bean pasta soup is a light yet hearty dish that’s full of flavor and nutrition. The creamy texture of the beans pairs perfectly with the fresh spinach, and the pasta adds a satisfying bite. It’s a simple, healthy, and easy-to-make soup that’s perfect for meal prep or a quick dinner. Whether you’re looking for a nutritious, protein-packed meal or just a tasty and satisfying bowl of soup, this recipe delivers all the comfort and goodness you need.

Creamy Pesto Chicken Pasta Soup

Creamy pesto chicken pasta soup is an indulgent, flavorful dish that combines the rich, herby goodness of pesto with a creamy broth, tender chicken, and pasta. It’s a comforting soup with all the vibrant flavors of pesto, making it the perfect meal for pesto lovers. This soup is filling, creamy, and packed with bright, herby flavors that will have everyone coming back for seconds.

Ingredients:

• 1 lb boneless, skinless chicken breast, cooked and shredded
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup basil pesto (store-bought or homemade)
• 1 cup uncooked pasta (such as fusilli or farfalle)
• 1/2 cup sun-dried tomatoes, chopped
• Salt and pepper to taste
• Fresh basil leaves (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking for about 3 minutes until softened.
2. Add the chicken broth and bring it to a simmer.
3. Stir in the heavy cream and pesto, blending the ingredients together into a smooth, creamy base.
4. Add the uncooked pasta and cook until al dente, about 8-10 minutes.
5. Stir in the shredded chicken and sun-dried tomatoes. Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Serve hot, garnished with fresh basil leaves.

Creamy pesto chicken pasta soup is the ultimate comfort dish for pesto lovers. The creamy, herbaceous pesto adds depth and flavor to the broth, while the shredded chicken and pasta make it a satisfying meal. The sun-dried tomatoes introduce a sweet, tangy contrast that balances the richness of the cream. This soup is perfect for cozy nights when you want something creamy, comforting, and full of bold flavors. It’s an indulgent yet easy-to-make dish that will quickly become a family favorite.

Italian Wedding Soup with Pasta

Italian wedding soup with pasta is a hearty, flavorful soup that features tender meatballs, fresh greens, and small pasta in a savory broth. Despite its name, it has nothing to do with weddings, but it’s a dish loved by many for its comforting, satisfying qualities. With a balance of rich flavors and nutritious ingredients, this soup is perfect for cozy family dinners.

Ingredients:

• 1 tablespoon olive oil
• 1/2 lb ground beef
• 1/2 lb ground pork
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup small pasta (like acini di pepe or orzo)
• 4 cups spinach or escarole, chopped
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a bowl, mix together the ground beef, ground pork, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Shape the mixture into small meatballs (about 1-inch in diameter).
2. Heat olive oil in a large pot over medium heat. Add the meatballs and brown on all sides, about 5 minutes. Remove the meatballs and set aside.
3. In the same pot, pour in the chicken broth and bring to a simmer.
4. Carefully add the meatballs back into the pot. Stir in the pasta and cook until al dente, about 8 minutes.
5. Add the chopped spinach or escarole and dried oregano. Simmer for another 2-3 minutes until the greens are wilted.
6. Taste and adjust the seasoning with salt and pepper.
7. Serve hot, topped with extra grated Parmesan if desired.

Italian wedding soup with pasta is a perfect balance of flavors and textures, offering hearty meatballs, tender greens, and the satisfying bite of pasta. It’s a warming dish that’s easy to prepare and a great way to enjoy a comforting bowl of soup. The savory broth and the richness of the meatballs, combined with the fresh greens, create a well-rounded and nutritious meal. It’s a soup that’s not only comforting but also a great way to feed a crowd. Whether for a family dinner or a gathering, this recipe will surely be a hit.

Sausage and Kale Pasta Soup

Sausage and kale pasta soup is a robust and flavorful dish packed with savory sausage, tender kale, and small pasta in a light yet flavorful broth. The combination of spicy sausage and earthy kale makes this soup hearty and satisfying. It’s a great option for those who crave a nutritious, filling meal with a little bit of spice.

Ingredients:

• 1 lb Italian sausage (either mild or spicy)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup small pasta (like shells or ditalini)
• 4 cups kale, chopped
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Freshly grated Parmesan cheese (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon until browned, about 5-7 minutes.
2. Add the chopped onion and garlic, cooking until softened, about 3 minutes.
3. Pour in the chicken broth and bring the soup to a simmer.
4. Stir in the pasta and cook until al dente, about 8-10 minutes.
5. Add the chopped kale and red pepper flakes (if using), simmering for another 3-4 minutes until the kale is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with freshly grated Parmesan cheese.

Sausage and kale pasta soup is a flavorful, hearty dish that brings together the richness of sausage and the earthiness of kale in a comforting broth. The spicy sausage provides a kick, while the kale adds a nutritious and hearty element. The small pasta makes the soup filling and satisfying, making it a perfect meal for colder days. It’s easy to make and offers great balance, combining protein, greens, and carbs into a single bowl. This is a great option for those looking for a satisfying soup with a little bit of spice and a lot of flavor.

Sweet Potato and Black Bean Pasta Soup

Sweet potato and black bean pasta soup is a delicious, nutrient-packed dish that combines the sweetness of roasted sweet potatoes with the earthiness of black beans and the texture of small pasta. It’s a perfect vegetarian option that is both filling and healthy, offering a well-rounded combination of flavors in a savory broth.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup small pasta (such as ditalini or farfalle)
• 1 (15 oz) can black beans, drained and rinsed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 3 minutes until softened.
2. Add the diced sweet potatoes and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a simmer. Cook the sweet potatoes until tender, about 10-12 minutes.
4. Stir in the pasta and cook until al dente, about 8 minutes.
5. Add the black beans, cumin, smoked paprika, salt, and pepper. Stir well and cook for another 2-3 minutes to allow the flavors to meld.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro.

Sweet potato and black bean pasta soup is a hearty and satisfying dish with the perfect balance of sweetness, spice, and earthiness. The creamy texture of the sweet potatoes and the richness of the black beans make it filling, while the pasta adds substance to the dish. This vegetarian soup is not only delicious but also packed with nutrients, making it a healthy and comforting option for any meal. Whether you’re following a plant-based diet or simply looking for a delicious and hearty soup, this recipe will quickly become a favorite.

Lemon Chicken Orzo Soup

Lemon chicken orzo soup is a refreshing and light dish that combines tender chicken, zesty lemon, and small orzo pasta in a flavorful broth. The lemon adds a bright, tangy flavor that balances the richness of the chicken, making this soup feel fresh and comforting at the same time. It’s the perfect soup for a light meal or when you’re craving something light yet filling.

Ingredients:

• 1 tablespoon olive oil
• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup uncooked orzo pasta
• 1 lemon, zested and juiced
• 2 teaspoons dried thyme
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 3 minutes.
2. Add the chicken broth and bring it to a simmer.
3. Stir in the orzo pasta and cook until al dente, about 8 minutes.
4. Add the shredded chicken, lemon zest, lemon juice, and dried thyme. Simmer for an additional 3-4 minutes to let the flavors blend.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Lemon chicken orzo soup is light yet hearty, with a refreshing citrus kick from the lemon that elevates the chicken and orzo. The simplicity of the ingredients makes this dish perfect for a quick and easy meal that doesn’t skimp on flavor. The addition of lemon provides a bright contrast to the savory chicken, making each spoonful feel fresh and rejuvenating. Whether you’re looking for a comfort food with a twist or a dish to satisfy your hunger without being too heavy, this soup is a perfect choice.

Tomato Basil Pasta Soup

Tomato basil pasta soup is a simple yet incredibly flavorful dish that features the classic combination of ripe tomatoes, fragrant basil, and small pasta in a light yet savory broth. It’s a comforting and satisfying soup that’s perfect for any season, offering a delicious way to enjoy the fresh, natural sweetness of tomatoes. The aromatic basil adds a wonderful depth to the soup, making each bowl a delightful experience.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 cups crushed tomatoes (fresh or canned)
• 4 cups vegetable broth
• 1 cup uncooked pasta (like small shells or elbow macaroni)
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
2. Add the crushed tomatoes and vegetable broth, bringing the soup to a simmer.
3. Stir in the dried basil and season with salt and pepper. Let the soup simmer for about 10 minutes to allow the flavors to develop.
4. Add the uncooked pasta and cook until al dente, about 8-10 minutes.
5. Taste and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh basil leaves.

Tomato basil pasta soup is a timeless classic that brings the sweetness of ripe tomatoes and the fragrance of fresh basil together in a savory, comforting broth. The small pasta makes the soup heartier, making it both filling and satisfying. This dish is quick and easy to prepare, perfect for a cozy weeknight meal or a simple lunch. The combination of fresh ingredients and bold flavors makes this soup a crowd-pleaser and a staple for any home cook who loves classic Italian-inspired dishes.

Beef and Barley Pasta Soup

Beef and barley pasta soup is a hearty and nourishing dish that combines tender beef, chewy barley, and small pasta in a rich, savory broth. This soup is filling and satisfying, making it an excellent choice for a cozy dinner. The barley adds a nice texture while the beef gives the soup its depth of flavor, creating a deliciously comforting meal perfect for any time of the year.

Ingredients:

• 1 tablespoon olive oil
• 1 lb lean ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup uncooked small pasta (like elbow macaroni or ditalini)
• 1/2 cup pearl barley
• 1 teaspoon dried oregano
• 1/2 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
2. Add the chopped onion and garlic, cooking until softened, about 3 minutes.
3. Pour in the beef broth and bring the mixture to a simmer.
4. Stir in the barley and pasta, and cook for about 15-20 minutes, until the barley is tender and the pasta is al dente.
5. Add the dried oregano, thyme, salt, and pepper. Simmer for an additional 5 minutes to meld the flavors together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley.

Beef and barley pasta soup is a filling, hearty dish that’s perfect for those looking for a satisfying meal. The combination of tender beef, chewy barley, and small pasta makes this soup rich in both flavor and texture. The savory broth ties everything together, and the herbs add a depth of flavor that enhances the dish. This soup is ideal for a family meal and can easily be made in large batches. It’s a comforting, well-rounded dish that will warm you up from the inside out.

Note: More recipes are coming soon!