No-Time Vegetable Soup
A quick and hearty vegetable soup packed with Italian flavors, perfect for busy weeknights and suitable for vegetarians seeking a comforting, nutritious meal.
Ingredients
- 1 package frozen Italian style vegetables ⓘ
- 1 large onion, chopped ⓘ
- 2 large potatoes, peeled and chopped ⓘ
- 1/2 teaspoon marjoram ⓘ
- 1/2 teaspoon oregano ⓘ
- 1 can tomato paste ⓘ
- 1/2 teaspoon chili powder ⓘ
- Pinch of tarragon ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon pepper
- 2 tablespoons olive oil ⓘ
- 2 tablespoons soy sauce ⓘ
- 1/2 cup pasta ⓘ
- 2 quarts water ⓘ
Instructions
- Put all ingredients except pasta in a pressure cooker and cook for 20 minutes.
- Add pasta to the pressure cooker.
- Cook until the pasta is done.
- Add additional water if a thinner soup is desired.
Tips & Substitutions
For a thicker soup, blend a portion of the cooked vegetables and return them to the pot. Feel free to substitute the frozen Italian style vegetables with fresh ones if available, just adjust cooking time accordingly. Adding a splash of Low Calorie Italian Dressing before serving can elevate the flavor profile. Adjust spices to taste, especially if you prefer a spicier kick.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs or a sprinkle of grated Parmesan cheese for added richness. It pairs beautifully with Italian Sliced Tomatoes(A Treat With Any Meal) or crusty bread for a complete meal. For a heartier option, consider serving alongside a light salad featuring Italian recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a little water if needed to achieve your desired consistency. This soup also freezes well; just store in freezer-safe containers for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of No-Time Vegetable Soup contains roughly 821 calories, with 17g protein, 100g carbohydrates, and 44g fat. It is an excellent source of iron (120% of the Daily Value), dietary fiber (76% of the Daily Value), and calcium (52% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1991mg per serving (87% 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 fresh vegetables instead of frozen?
Yes, you can substitute fresh vegetables for frozen ones. Just chop them into similar-sized pieces and adjust the cooking time to ensure they are tender. Fresh vegetables may require slightly longer cooking, so keep an eye on them in the pressure cooker.
Can I make this soup vegan?
Absolutely! This recipe is already vegan-friendly. Just ensure that the soy sauce you use is certified vegan. You could add more plant-based protein, such as chickpeas or lentils, for added nutrition and texture.
What can I do if my soup is too salty?
If your soup turns out too salty, try adding a peeled and chopped potato to absorb excess salt while simmering. Alternatively, adding more water or vegetable broth can dilute the saltiness. Adjust seasoning gradually after any modifications.
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).