More Winter Soups
Italian Veggie Soup
When I’m craving something hearty but not heavy, this Italian soup with pasta is my answer. It’s packed with vegetables, tomatoes, and pasta – the kind of simple, wholesome recipe that fills you up without weighing you down. I love making a big batch to reheat through the week, especially on cooler nights. It’s easy, comforting, and full of rustic Italian flavour, perfect for anyone who wants a nourishing bowl of soup that’s as satisfying as it is simple.
Ingredients
- 1 tbsp olive oil
- 1 brown onion, finely diced
- 3 cloves garlic, minced
- 1 medium-sized carrot, finely diced
- 2 celery stalks, finely diced
- 4 tbsp sundried tomato pesto
- 2 x 400g tin diced tomatoes
- 2 bay leaves
- Maldon sea salt flakes
- 4 cups hot vegetable stock
- 1 cup dry pasta, such as risoni or ditalini
Instructions
- In a large pot, heat the oil over medium heat before adding the onions, carrots and celery and cooking down for 10 minutes or until soft. Add the garlic and cook an additional minute.
- Next, add the pesto and cook through for 2 minutes.
- Add the tomatoes, bay leaves and the stock and bring to a heavy simmer. Once simmering, cover and reduce heat to low for 15 minutes.
- Uncover, remove the bay leaves, and use a stick or immersion blender to blitz until smooth.
- Finally, bring back to a boil before adding the pasta and cooking according to packet instructions, or until al dente.
- Serve with a sprinkling of basil leaves.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 288Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 2mgSodium: 1141mgCarbohydrates: 42gFiber: 7gSugar: 11gProtein: 9g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Italian Tomato Soup with Pasta
When Inspiration Hits
This Italian Tomato Soup with Pasta came to life purely out of necessity and one of those “use what you’ve got” kind of moments. It was a rainy day, which if you’re familiar with Brisbane means a complete deluge, and I wanted something hot and comforting. I wasn’t about to trek to the shops in wet socks, so I rummaged through the fridge and pantry to see what I could pull together. Onions, carrots, celery, garlic, a jar of my homemade sundried tomato pesto, a tin of tomatoes, and some gluten-free ditalini I’d picked up on a whim from Harris Farm – the pieces started to come together.
I started, as I often do, with a classic soffritto. That magical mix of onions, carrots, and celery always feels like the beginning of something good. Once they were soft and fragrant, I added the garlic and a generous spoonful of pesto for richness. Then came the tomatoes, a bit of water, and the pasta. It all simmered away into this velvety, tomato-rich hug in a bowl. One taste and I knew it was one for the blog. It felt like sunshine in soup form – warm, flavourful, and just what I needed to lift the mood of a gloomy day.
That’s the thing about soup – when it’s good, it feels like more than just a meal. This one was so good I scribbled the ingredients down before I even finished eating. Because when inspiration strikes and it turns out this delicious, it would be downright rude not to share it with you!
How Recipes Come to Life
Most of my recipes fall into one of two camps: either they’re a recreation of a classic that I’ve researched and refined, or they’re born out of a spontaneous moment in the kitchen. This Italian Tomato Soup with Pasta was the latter – a perfect example of cooking by feel, mood, and what’s already in the cupboard. I think the best recipes often come from that kind of spontaneity. When you’re not bound to a plan, you’re free to follow the flavour.
That doesn’t mean it’s always perfect the first time. I always jot down the ingredients I use, and if something doesn’t quite hit the mark, I make notes about what to change next time. Maybe it needs more lemon, a splash of cream, or an extra pinch of salt. But occasionally, I get lucky and hit the balance straight away – and when that happens, it’s magic. This soup was one of those lucky moments. It came together easily, tasted like a hug, and didn’t need a single adjustment.
And once I’ve cooked something I love, I photograph it, write it up, and pop it into the archive. Some recipes are so simple they feel almost silly to write down, but I remind myself that what feels simple to me might be exactly what someone else needs. That’s the joy of sharing food. You never know who it’ll inspire or comfort.
Keeping It Real with Food Photography
Let’s be honest: food photography is not my strong suit. I take all my photos outside on the balcony using my phone, some random linen from Target, and whatever daylight I can wrangle. If it’s cloudy, it’s cloudy. If it’s too bright, well, we’re just going to pretend it’s artistic. I used to stress about getting the perfect shot, but these days I’m all about keeping it real.
I’m not interested in food that looks intimidating or too pretty to eat. I want you to see a photo of my recipe and think, “Yep, I can totally make that.” No fancy filters or professional lighting. Just me, a bowl of something delicious, and whatever props I can grab from the kitchen drawer. It’s not glamorous, but it’s honest.
I usually take one good photo, maybe two if Lulu isn’t trying to jump on the table, and call it a day. That’s all you really need to know what you’re aiming for. The food speaks for itself, and honestly, I’d rather spend time eating it than photographing it. If you want food that looks as good as it tastes, but doesn’t require a ring light and a food stylist, then you’re in the right place.
Ingredients Breakdown
This Italian Tomato Soup with Pasta begins with a classic soffritto base – finely diced brown onion, carrot, and celery gently cooked to build that beautiful savoury foundation. Garlic adds depth and aroma, working alongside the soffritto to create a rich, comforting start to the dish. A generous scoop of sundried tomato pesto is stirred through next, bringing boldness and richness, and lifting the tomato flavours to a whole new level.
Tinned diced tomatoes provide the bulk of the soup, adding a vibrant acidity that balances the richness of the pesto. A couple of bay leaves are added for a subtle earthy warmth, and Maldon sea salt flakes enhance the overall flavour without overpowering the delicate balance of the ingredients. Hot vegetable stock is used as the liquid base, bringing everything together into a cohesive, soothing bowl of soup.
To make it a complete meal, I add dry pasta – something small like risoni or ditalini, perfect for catching in every spoonful. It cooks right in the pot, soaking up the tomato-rich broth and adding just the right amount of bite and substance. Each ingredient has its place and purpose, combining to create a soup that is simple, hearty, and wonderfully satisfying.
