Got a fridge full of random veggies? Turn them into a bowl of comforting, flavorful soup with this Everything but the Kitchen Sink Veggie Soup recipe! Perfect for when you’re craving something hearty yet light, this versatile dish transforms whatever you have on hand into a healthy meal that warms you up and satisfies your taste buds. Bonus: It’s all made in one pot for easy cleanup!
This soup isn’t just about convenience; it’s about creativity. Whether you’re using up leftover produce or putting your own spin on it, the result is always delicious. Packed with tender veggies, ditalini pasta, and a rich broth, it’s the ultimate go-to for busy weeknights or a lazy Sunday dinner.
Why You’ll Love This Recipe
Customizable: Swap out the veggies or pasta for whatever you have.
Healthy Comfort Food: Light on calories but full of flavor and nutrients.
One-Pot Wonder: Less mess, more enjoyment.
Family-Friendly: A hit with kids and adults alike.
‘Everything but the Kitchen Sink’ Vegetable Soup
Ingredients You’ll Need
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 zucchinis, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 3 stalks celery, diced
- 1 cup ditalini pasta
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Olive oil, for sautéing
- 1/4 cup grated Parmesan cheese, for serving
- Fresh parsley or basil, for garnish (optional)
How to Make It
- Sauté the Base: Heat a drizzle of olive oil in a large pot over medium heat. Add onion, celery, and garlic, and sauté for 3-4 minutes until softened and fragrant.
- Build the Broth: Stir in zucchini and canned tomatoes (with their juice). Add the vegetable broth, basil, oregano, red pepper flakes (if using), and season with salt and pepper. Bring to a simmer.
- Cook the Pasta: Once simmering, add the ditalini pasta. Cook for 10-12 minutes, stirring occasionally, until the pasta is tender.
- Taste and Serve: Adjust seasoning as needed. Serve hot, garnished with grated Parmesan and fresh herbs for an extra pop of flavor.
Tips for Success
- Veggie Swaps: Don’t have zucchini? Use carrots, spinach, kale, or bell peppers.
- Add Protein: Toss in cooked chicken, chickpeas, or cannellini beans for a protein boost.
- Make It Gluten-Free: Swap ditalini for your favorite gluten-free pasta or quinoa.
- Spice It Up: Add more red pepper flakes or a dash of hot sauce for a kick.
FAQ
Can I make this soup ahead of time?
Absolutely! The flavors deepen as it sits. Just add the pasta when reheating to keep it from getting mushy.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Find More Recipes Like This!
Love this recipe? You’ll find it, along with so many other comforting and delicious meals, in my cookbook, From Scratch and Heart: Recipes Rooted in Tradition and Love. Whether you’re looking for quick weeknight dinners, cozy soups, or show-stopping desserts, my cookbook has you covered with recipes designed to bring joy to your kitchen and your table.
Whether you’re meal-prepping, feeding the family, or simply in the mood for something cozy, this soup is the perfect solution. With endless customization options, you’ll never get bored of making (and eating) it.
Ready to give it a try? Grab your ingredients and get cooking! And don’t forget to check out my cookbook for even more inspiration. Tag me on Instagram with your creations—I’d love to see how you make this recipe your own!
