Description
Quick frozen mixed vegetables deliver essential nutrients in minutes, making healthy meals a breeze for busy home cooks craving simple nutrition.
Ingredients
Scale
Main Ingredients:
- 1 pound frozen mixed vegetables
- 4 cups vegetable broth
- 1 cup small pasta
- 1 (14.5 ounces) can diced tomatoes
Flavor Enhancers:
- 1 tablespoons olive oil
- 1 medium yellow onion
- 2 cloves garlic
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes
Finishing Ingredients:
- ½ cup heavy cream
- Salt
- Freshly ground black pepper
- Fresh parsley
- Grated Parmesan cheese
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat for 2 minutes. Toss in chopped onions and sauté until they turn soft and translucent, about 6 minutes.
- Add 2 minced garlic cloves to the pot. Stir in 1 teaspoon dried thyme, ½ teaspoon dried rosemary, and ¼ teaspoon red pepper flakes. Toast the spices for 45 seconds, stirring constantly.
- Pour 4 cups vegetable broth into the pot. Increase heat to high and bring the liquid to a rolling boil, which should take about 3-4 minutes.
- Reduce heat to low. Add 1 can of undrained diced tomatoes and 1 pound frozen mixed vegetables. Stir to distribute ingredients evenly.
- Cover the pot and simmer for 18 minutes, allowing vegetables to soften and flavors to meld. Stir every 5 minutes to prevent sticking.
- Mix in 1 cup small pasta. Return the soup to a gentle simmer and cook for 8-10 minutes until pasta reaches al dente texture.
- Optional: Swirl ½ cup heavy cream into the soup for extra richness. Season with salt and pepper to your taste preference.
- Ladle soup into serving bowls. Sprinkle with fresh chopped parsley and grated Parmesan cheese if desired.
Notes
- Always thaw frozen vegetables for more even cooking and better texture, draining excess water before adding to the soup.
- Choose whole wheat pasta for added fiber and nutrition, which works perfectly in this hearty vegetable soup.
- For a dairy-free version, replace heavy cream with coconut milk or skip the cream entirely to keep the soup light and broth-based.
- Fresh herbs like basil or oregano can replace dried herbs, adding a bright, fresh flavor to the soup’s overall profile.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg