Low-Fat Pasta Soup
A light, flavorful low-fat pasta soup featuring fresh vegetables, diced tomatoes, and tender macaroni, perfect for a nutritious and satisfying meal suitable for all ages.
Ingredients
Instructions
- In a large pan, heat canola oil over medium heat.
- Add chopped onion and cook until tender.
- Add chicken broth and 3 cups water; then add chopped mango, minced garlic, chopped celery, chopped carrot, and diced tomatoes.
- Bring to a boil and cook for about 15 minutes.
- Add uncooked macaroni and sliced yellow summer squash.
- Cook for an additional 15 minutes or until pasta and squash are tender.
Tips & Substitutions
To enhance flavor, consider adding herbs like basil or oregano. If you want a heartier soup, substitute the macaroni with whole grain pasta or quinoa for added nutrition. For a vegetarian version, replace chicken broth with vegetable broth. You can also add other vegetables like spinach or zucchini based on what you have on hand, making this a versatile recipe.
Serving Suggestions
This Low-Fat Pasta Soup is perfect as a light lunch or dinner, and pairs beautifully with a side salad or crusty bread for a complete meal. Garnish with fresh herbs like parsley or a sprinkle of grated Parmesan cheese for added flavor. For a filling option, serve alongside Honey-Baked Drumsticks for a hearty family meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water to loosen the soup, as the pasta may absorb some liquid. Heat gently on the stovetop or in the microwave until warmed through, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Pasta Soup contains roughly 913 calories, with 10g protein, 134g carbohydrates, and 41g fat. It is an excellent source of vitamin A (111% of the Daily Value), vitamin C (62% of the Daily Value), and dietary fiber (38% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2562mg per serving (111% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be a great time-saver. Just make sure to add them towards the end of cooking to avoid overcooking. They will add color and nutrition without compromising the soup's texture.
Is it possible to make this soup gluten-free?
Absolutely! Substitute the macaroni with gluten-free pasta or brown rice. Just be sure to adjust the cooking time according to the pasta type you choose to ensure it’s cooked perfectly.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator. Just keep in mind that the pasta will continue to absorb liquid, so you may want to add a little extra broth or water when reheating to achieve your desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).