Chunky Vegetable Soup with Pasta

Chunky Vegetable Soup with Pasta |

5 from 2 reviews

Easy and delish! Makes approx 24 cups! Eat tonight and freeze for later!




  1. Cook pasta as directed on package, drain, and toss with olive oil. You’ll use the quantity of pasta you desire for each bowl of soup. Use the leftover pasta with your favorite sauce for another meal!
  2. Combine all frozen vegetables in 8 quart stock pot.
  3. Add canned beans and Rotel tomatoes if desired.
  4. Dice and add entire 2 cans of tomatoes with juice.
  5. Fill pot with water, to just above vegetable line.
  6. Over medium-high heat, bring soup to a boil.
  7. Add bouillon paste and seasonings.
  8. Simmer for 25-30 minutes.
  9. Taste and adjust seasonings.
  10. Serve soup in bowls with desired amount of pasta!
  11. Top with shredded cheddar, fresh parsley, sour cream, chopped green onions, Tabasco, or whatever else sounds good!


This recipe has lots of flexibility built in! Be creative and have fun!

*”Better than Bouillon” paste was purchased at Costco. Substitute any kind of beef base bouillon cube or paste. Water can also be substituted with a beef stock!

**Aleppo pepper is similar to red pepper flakes and/or paprika. It has a moderate heat level and some describe the taste similar to ancho chilies. It is a Middle Eastern/Mediterranean spice that is now used widely in the US.